Exploration and characterization of flavor compounds in Chinese whiskies: Qingke whisky and Mongolian oak barrel aging via GC × GC and multivariate analysis

作者：Yunfei Yang, Mengxin Gao, Xulei Song, Deliang Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144394 · 被引用次数：6 · 研究领域：Fermentation and Sensory Analysis、Meat and Animal Product Quality、Phytochemicals and Antioxidant Activities