Study on preference of typical Baijiu aromas based on olfactory-evoked electroencephalography combined with extreme gradient boosting model

CAO Nian, XIONG Xiaolin, YANG Yubo, HUANG Jianwei, LI Yongsu, LIU Xuan, HAO Li, YANG Fan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 322-329.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 322-329. DOI: 10.13995/j.cnki.11-1802/ts.045006

Study on preference of typical Baijiu aromas based on olfactory-evoked electroencephalography combined with extreme gradient boosting model

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 322-329 https://doi.org/10.13995/j.cnki.11-1802/ts.045006

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