Effects of gallic acid on the release of aroma compounds in Moutai Baijiu

作者：Yunwei Niu, Yuling Yang, Chengting Mao, Zuobing Xiao · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113655 · 被引用次数：31 · 研究领域：Phytochemicals and Antioxidant Activities、Tea Polyphenols and Effects、Fermentation and Sensory Analysis