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The Identification of Aroma-Active Compounds in Slovak Brandies Using GC-Sniffing, GC–MS and Sensory Evaluation

Food ChemistrySensory Science (Food Sensory Science)FlavoromicsMedicineFood AnalysisBioanalysisAroma-active CompoundsSensory ScienceAnalytical ChemistrySensometricsFood QualityPharmacologySensory EvaluationChromatographyHealth Sciences