Anchoring for the quality difference factor of strong-flavor Baijiu based on sensory quantitative descriptive analysis and sorbent pen-gas chromatography-mass spectrometry

HOU Yaxin, MA Yanchao, HUANG He, WU Yashuai, CHEN Hao, ZHAO Dongrui, AO Ran, ZHAO Zhigang, ZHANG Chunsheng, SUN Jinyuan, HUANG Mingquan

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 255-265.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 255-265. DOI: 10.13995/j.cnki.11-1802/ts.034549

Anchoring for the quality difference factor of strong-flavor Baijiu based on sensory quantitative descriptive analysis and sorbent pen-gas chromatography-mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(13): 255-265 https://doi.org/10.13995/j.cnki.11-1802/ts.034549

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