1. Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies;Y D Feunang;JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014
2. Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines;L S Gonzaga;FOOD RESEARCH INTERNATIONAL,2022
3. the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu;FOODS