Aroma characterization of Fenjiu with different grades based on GC×GC-TOFMS and sensory analysis

doi:10.13995/j.cnki.11-1802/ts.033206

LI Huanhuan, GAO Xiaojuan, SHI Xiaoxuan, CHEN Shuang, XU Yan, TANG Ke

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (7) : 275-281.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (7) : 275-281. DOI: 10.13995/j.cnki.11-1802/ts.033206

Aroma characterization of Fenjiu with different grades based on GC×GC-TOFMS and sensory analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(7): 275-281 https://doi.org/10.13995/j.cnki.11-1802/ts.033206

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Received	Revised	Published
2022-08-04	2022-09-21	2023-04-15
Issue Date
2023-04-28

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