A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model
Author:
Affiliation:
1. Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
2. Niulanshan Distillery Beijing Shunxin Agriculture Co. Ltd. Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3682
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