2024peer-reviewed81 citations
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
Jiawen Duan, Wei Cheng, Silei Lv, Wanyu Deng, Xiangjun Hu, Hehe Li +3 more
Food Chemistry
Concepts
AromaFlavorChemistryFood scienceSensory analysis