Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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1. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies;Food Chemistry;2023-09
2. The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions;LWT;2022-12
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