Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches-Reference-Cited by-同舟云学术

Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches

Published:2024-03 Issue: Volume:437 Page:137826
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dong Wei,Dai Xinran,Jia Yintao,Ye Siting,Shen Caihong,Liu Miao,Lin Feng,Sun Xiaotao,Xiong Yanfei,Deng Bo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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