Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches

Bookmark (0)
Please login to bookmark Close

Publication date: 1 May 2026

Source: Food Research International, Volume 231, Part 2

Author(s): Na Wang, Xiangyang Zhang, Li Xue, Zhen Zhang, Li Fu, Xuejiao Ren, Hui Zhang, Bo Zhang, Xiaoyu Jiang, Lili Zhang, Mei Wang

Publication date: 1 May 2026Source: Food Research International, Volume 231, Part 2Author(s): Na Wang, Xiangyang Zhang, Li Xue, Zhen Zhang, Li Fu, Xuejiao Ren, Hui Zhang, Bo Zhang, Xiaoyu Jiang, Lili Zhang, Mei Wang Read More