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Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Food ChemistryFlavoromicsGc × Gc-tofmsChemical CompositionFood AnalysisAnalytical ChemistryOrganoleptic Impact EvaluationMetabolomicsVolatile Sulfur CompoundsFood PreservativesFood SafetyHealth Sciences