| 标题 |
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Yao Lin; Dandan Yuan; Shaoji Zhang; Tianxiang Wu 出版日期:2024-08-29 |
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(2025-6-4)