Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

作者：Peipei Wang, Zhao Li, Tingting Qi, Xiujuan Li, Siyi Pan · 发表于：Food Chemistry · 年份：2014 · DOI：10.1016/j.foodchem.2014.07.150 · 被引用次数：71 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies