Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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3. Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception;Food Research International;2024-04
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