2021peer-reviewed45 citations
Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment
Xizhen Sun, Jiawei Du, Yaqing Xiong, Qianwen Cao, Zhe Wang, Hongjun Li +3 more
Food Chemistry
Concepts
AromaFlavorOdorChemistryDilutionMass spectrometryExtraction (chemistry)