Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products
对中国南北方酱味圆白酒的关键成分进行比较表征，并探讨其混合产品品质相似的可能性。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101970
Ding, Hexia; Yang, Jiekai; Cheng, Mai; Li, Xuanchen; Zeng, Maodie; Yang, Wei; Wu, Qian; Luo, Xiaoye; Zhao, Juan; Li, Xiande; Qiu, Shuyi; Zhou, Jianli
