Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference45 articles.
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3. Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design;Chen;Comprehensive Reviews in Food Science and Food Safety,2023
4. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?;Duan;LWT-Food Science and Technology,2022
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