Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry-Reference-Cited by-同舟云学术

Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry

Published:2023-12 Issue: Volume:56 Page:103370
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Rao Wenjun,Li Xin,Ouyang Linhua,Zhu Shuilan,Hu Shuai^ORCID,Zhou Jinying^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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