Publication | Closed Access
Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics
46
Citations
33
References
2021
Year
Food AuthenticationChemical CompositionFood AnalysisFeng-flavour BaijiuSensory ScienceHoney AromaKey OdorantsFood Safety
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