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Characterization of key aroma compounds in GujinggongChinese Baijiu by gas chromatography-olfactometry, quantitative measurements, andsensory evaluation
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| 其它 | Zhao D, Shi D, Sun J, et al. Characterization of key aroma compounds in GujinggongChinese Baijiu by gas chromatography-olfactometry, quantitative measurements, andsensory evaluation[J]. Food Research International, 2018, 105(3): 616-627. |
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