Development and validation of a quantitative method for key caramel aroma compound (sotolon) in Chinese rice wine and its contribution to the aroma of Chinese rice wine
WANG Cheng-cheng et al
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 246-251.
Development and validation of a quantitative method for key caramel aroma compound (sotolon) in Chinese rice wine and its contribution to the aroma of Chinese rice wine
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