| 标题 |
Exploration and characterization of flavor compounds in Chinese whiskies: Qingke whisky and Mongolian oak barrel aging via GC × GC and multivariate analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yunfei Yang; Mengxin Gao; Xulei Song; Deliang Wang 出版日期:2025-04-17 |
| 求助人 | |
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(2025-6-4)