Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

著者: Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang, Fuping Zheng - Food Research International 2017 被引用: 212