Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry and multivariate data analysis
2012 ◽
Vol 24
(3)
◽
pp. 245-251
◽
2013 ◽
Vol 1313
◽
pp. 245-252
◽
2005 ◽
Vol 1067
(1-2)
◽
pp. 235-243
◽
Keyword(s):
2014 ◽
Vol 1361
◽
pp. 229-239
◽
2007 ◽
Vol 1150
(1-2)
◽
pp. 37-49
◽
2011 ◽
Vol 1218
(20)
◽
pp. 3064-3069
◽