Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies-Reference-Cited by-同舟云学术

Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies

Published:2023-09 Issue: Volume:419 Page:136027
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Lulu,Wu Lan,Xiang Danhua,Huang Hao,Han Ying,Zhen Pan,Shi Binbin,Chen Shuang,Xu Yan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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