Effect of different aroma types of baijiu on the quality of Sichuan paocai

作者：Lihui Huang, Ling Li, Lianqun Wu, Huan Guo, Yanping Wu, Kai Zhong, Hong Gao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145323 · 被引用次数：4 · 研究领域：Food Quality and Safety Studies、Fungal Biology and Applications、Fermentation and Sensory Analysis