Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.
- DOI
- 10.3390/foods15162906
- Published
- 2026 Aug 19
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162906,
title = {Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.},
author = {Qin D and Fan X and Duan J and Zhu L and Liang J and Liu J and Zhang Y and Chen X and Li H},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15162906},
url = {https://doi.org/10.3390/foods15162906}
}RIS
TY - JOUR TI - Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu. AU - Qin D AU - Fan X AU - Duan J AU - Zhu L AU - Liang J AU - Liu J AU - Zhang Y AU - Chen X AU - Li H PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15162906 UR - https://doi.org/10.3390/foods15162906 ER -
APA
D, Q., X, F., J, D., L, Z., J, L., J, L., Y, Z., X, C., & H, L. (2026). Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15162906
Source records
- pubmed · retrieved 2026-09-25T17:56:57.373Z