Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu.
- DOI
- 10.1016/j.fochx.2026.104372
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104372,
title = {Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu.},
author = {Liu J and Gong L and Hu M and Yuan P and Zhaxi N and Guo W and Xiang S and Wen Y and Qiao K},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104372},
url = {https://doi.org/10.1016/j.fochx.2026.104372}
}RIS
TY - JOUR TI - Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu. AU - Liu J AU - Gong L AU - Hu M AU - Yuan P AU - Zhaxi N AU - Guo W AU - Xiang S AU - Wen Y AU - Qiao K PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104372 UR - https://doi.org/10.1016/j.fochx.2026.104372 ER -
APA
J, L., L, G., M, H., P, Y., N, Z., W, G., S, X., Y, W., & K, Q. (2026). Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104372
Source records
- pubmed · retrieved 2026-09-26T13:30:32.750Z
- europe-pmc · retrieved 2026-09-26T13:30:32.760Z