Studies on Key Aroma‐Active Compounds in Three Traditional Douchi by Sensory‐Directed Flavour Analysis
Year: 2025
Type: article
Source: Flavour and Fragrance Journal
DOI: 10.1002/ffj.3873
Institution: Beijing Technology and Business University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4410500790