Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds
基于感官和定量分析的陈年农香兴白酒关键香气成分表征：重点关注微量成分的作用
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules30142963
Li, Peiqi; Ling, Yuting; Shen, Xiaomei; Liang, Chengcheng; Tang, Youhong; Chen, Shan; Wang, Lisa Zhou; Chen, Shuang; Li, Anjun; Xu, Yan
