Publication | Closed Access
Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment
45
Citations
29
References
2021
Year
Food ChemistryKey Aroma CompoundsOmission ExperimentChemical CompositionChinese JingjiuEast Asian LanguagesAnalytical ChemistryChemistry
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