Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis
LI Yuanyi, XING Kexin, ZHANG Baochun, SHEN Chunhua, XU Yan, TANG Ke
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 198-203.
Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis
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