Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
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Title
Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
Authors
Keywords
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Journal
Food Chemistry
Volume 419, Issue -, Pages 136027
Publisher
Elsevier BV
Online
2023-03-29
DOI
10.1016/j.foodchem.2023.136027
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