Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
- Resource Type
- Article
- Source
- In
Food Science and Human Wellness January 2023 12(1):79-88 - Subject
- Language
- ISSN
- 2213-4530