![](/develop/static/common/images/pdf.png)
The free volatile compounds of the Cinnamomum cassia Presl leaf, the raw material of qu in Chinese Chixiang aroma-type liquor
HE Zhang-lan et al
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (2) : 182.
The free volatile compounds of the Cinnamomum cassia Presl leaf, the raw material of qu in Chinese Chixiang aroma-type liquor
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |