基于GC与正交偏最小二乘判别法解析酱香型白酒7轮次基酒关键风味物质的演变规律
黄治国, 王玉龙, 郑若欣, 赵欢, 邓杰, 卫春会
Evolution of key flavor compounds in sauce-flavor Baijiu base liquor across seven rounds by GC and orthogonal partial least squares-discriminant analysis
HUANG Zhiguo, WANG Yulong, ZHENG Ruoxin, ZHAO Huan, DENG Jie, WEI Chunhui
食品与发酵工业
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2026, (18): 183
-190
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DOI: 10.13995/j.cnki.11-1802/ts.044870
