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1 Ergebnisse
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Characterization and comparison of the aroma-active compoun..:
Dan Qin
;
Jiawen Duan
;
Hehe Li
...
http://www.sciencedirect.com/science/article/pii/S221345302200132X. , 2023
Link:
https://doi.org/10.1016/j.fshw.2022.07.025
RT Journal T1 <Title>Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b003b0579a7642b793c9cdd9bd03f9be&Exemplar=1&LAN=DE A1 Dan Qin A1 Jiawen Duan A1 Hehe Li A1 Fuping Zheng A1 Huan Cheng A1 Xingqian Ye A1 Baoguo Sun PB Tsinghua University Press YR 2023 K1 Sesame-flavor Baijiu K1 Baijiu grades K1 Sensory evaluation K1 Principal component analysis K1 2-Furylmethanethiol K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S221345302200132X LK http://dx.doi.org/https://doi.org/10.1016/j.fshw.2022.07.025 DO https://doi.org/10.1016/j.fshw.2022.07.025 SF ELIB - SuUB Bremen
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