Work

Analysis of Aroma Components in Chinese Herbaceous Aroma Type Liquor

Year: 2012

Type: article

Source: Journal of Food Science and Biotechnology

Author: Ran Xiao-hong

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2393668321

FWCI:

Cites:

Cited by: 7

Related to: 10