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

标题
Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry
作者
关键词
Chinese rice wine, key aroma compounds, gas chromatography–mass spectrometry, gas chromatography–olfactometry, partial least squares regression
出版物
FOOD CHEMISTRY
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2019-03-16
DOI
10.1016/j.foodchem.2019.03.071

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