Work

Recognition of the Formation Mechanism & Flavor Characteristics of Pyrazine Compounds in Jiugui Liquor

Year: 2005

Type: article

Source: Liquor-making Science & Technology

Author: WU Xian-bing

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2364800502

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