Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
出版年份 2022 全文链接
标题
Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
作者
关键词
-
出版物
Food Science and Human Wellness
Volume 12, Issue 1, Pages 79-88
出版商
Elsevier BV
发表日期
2022-08-09
DOI
10.1016/j.fshw.2022.07.025
参考文献
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