Flavor optimization of brandy distillation residue based on SPME-GC-TOFMS technique

LIU Nannan, ZHANG Junxiang, GAO Yu

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 347-354.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 347-354. DOI: 10.13995/j.cnki.11-1802/ts.042653

Flavor optimization of brandy distillation residue based on SPME-GC-TOFMS technique

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(23): 347-354 https://doi.org/10.13995/j.cnki.11-1802/ts.042653

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