Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

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Title
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 616-627
Publisher
Elsevier BV
Online
2017-11-29
DOI
10.1016/j.foodres.2017.11.074

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