Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches-Reference-Cited by-同舟云学术

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches

Published:2023-10 Issue: Volume:424 Page:136429
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mu Yu,Huang Jun,Zhou Rongqing,Zhang Suyi,Qin Hui,Tang Hanlan,Pan Qianglin,Tang Huifang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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