Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.
- DOI
- 10.3390/foods15173043
- Published
- 2026 Aug 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.3390/foods15173043,
title = {Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.},
author = {Wu Y and Zhang X and Tian W and Zhao D and Huang M and Sun J and Huang M and Sun B},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173043},
url = {https://doi.org/10.3390/foods15173043}
}RIS
TY - JOUR TI - Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination. AU - Wu Y AU - Zhang X AU - Tian W AU - Zhao D AU - Huang M AU - Sun J AU - Huang M AU - Sun B PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173043 UR - https://doi.org/10.3390/foods15173043 ER -
APA
Y, W., X, Z., W, T., D, Z., M, H., J, S., M, H., & B, S. (2026). Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173043
Source records
- pubmed · retrieved 2026-09-26T05:04:46.537Z