Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

作者：Wei Jia, Zibian Fan, An Du, Lin Shi, Jinmei Ren · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131764 · 被引用次数：50 · 研究领域：Fermentation and Sensory Analysis、Biochemical Analysis and Sensing Techniques、Phytochemicals and Antioxidant Activities