2024peer-reviewed29 citations
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, Tianxiang Wu
Journal of Food Composition and Analysis
Concepts
Electronic tongueFlavorGas chromatography–mass spectrometryChemistryFood scienceElectronic noseChromatography