Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation.
J Food Sci
; 89(3): 1684-1700, 2024 Mar.
Article
in En
| MEDLINE
| ID: mdl-38317409
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Phenylethyl Alcohol
/
Sulfides
/
Volatile Organic Compounds
Type of study:
Diagnostic_studies
Language:
En
Journal:
J Food Sci
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United States