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70 积分 2025-06-29 加入
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
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Effects of aging years on taste attributes of Huangjiu and their correlation with non-volatile compounds: A study based on E-tongue, UPLC-MS untargeted metabolomics, and WGCNA
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