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Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Food ChemistryGas Chromatography-olfactometryGas ChromatographyChemical CompositionFood AnalysisWine TastingAnalytical ChemistryKey Odor-active CompoundsChemistryPhytochemistryDry WineChromatographyHealth Sciences