Flavour characteristics of Chinese and French brandies based on static and dynamic sensory analysis

doi:10.13995/j.cnki.11-1802/ts.027755

LI Yuanyi, LI Qianqian, ZHANG Baochun, SHEN Chunhua, XU Yan, TANG Ke

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 227-232.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 227-232. DOI: 10.13995/j.cnki.11-1802/ts.027755

Flavour characteristics of Chinese and French brandies based on static and dynamic sensory analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(1): 227-232 https://doi.org/10.13995/j.cnki.11-1802/ts.027755

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Received	Revised	Published
2021-04-15	2021-05-31	2022-01-15
Issue Date
2022-01-27

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