Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches
- 4 January 2021
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Measurement and Characterization
- Vol. 15 (2), 1877-1888
- https://doi.org/10.1007/s11694-020-00769-7
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Shanghai (17ZR1429500)
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