Work

Difference of volatile aroma components of 9 kinds of Huangjiu from different producing areas by HS-SPME-GC-MS

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.11882/j.issn.0254-5071.2024.12.024

Author: WANG Jin, CHEN Tao, WANG Xinjie, LUO Yeqiao, YU Dan

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W6884725458

FWCI: 0.195

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Cited by: 1

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