Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

Published 2019 View Full Article

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Title
Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry
Authors
Keywords
Chinese rice wine, key aroma compounds, gas chromatography–mass spectrometry, gas chromatography–olfactometry, partial least squares regression
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-16
DOI
10.1016/j.foodchem.2019.03.071

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