A method for determining associations between drinking discomforts and key higher alcohols in strong-aroma Baijiu

doi:10.13995/j.cnki.11-1802/ts.019118

GERONG Zeren, HUANG Fujie, HAN Xinglin, JIANG Wei, WANG Deliang, LIU Shuliang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 191-195.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 191-195. DOI: 10.13995/j.cnki.11-1802/ts.019118

A method for determining associations between drinking discomforts and key higher alcohols in strong-aroma Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(14): 191-195 https://doi.org/10.13995/j.cnki.11-1802/ts.019118

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Received	Published
2018-10-22	2019-07-25
Issue Date
2019-08-20

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