2022peer-reviewed131 citations
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
Yijin Yang, Lianzhong Ai, Zhiyong Mu, Haodong Liu, Xin Yan, Li Ni +2 more
Food Chemistry
Concepts
FlavorChemistryAromaOdorWineFood scienceGas chromatography–mass spectrometryMass spectrometry