Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes.
- Resource Type
- Article
- Source
- Foods; Jul2023, Vol. 12 Issue 13, p2579, 24p
- Subject
FLAVOR GAS chromatography/Mass spectrometry (GC-MS) SOLID-state fermentation PRINCIPAL components analysis DISCRIMINANT analysis COMPARATIVE studies - Language
- ISSN
- 23048158