Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

著者: Yijin Yang, Lianzhong Ai, Zhiyong Mu, Haodong Liu, Xin Yan, Li Ni, Hui Zhang, Yongjun Xia - Food Chemistry 2022 被引用: 144