Molecular Sensory and GC-MS/MS Profiling of Key Aroma Compounds in Sauce-Flavor Base Baijiu
- DOI
- 10.3390/foods15203698
- Published
- 2026-10-17
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203698,
title = {Molecular Sensory and GC-MS/MS Profiling of Key Aroma Compounds in Sauce-Flavor Base Baijiu},
author = {Na Wang and Yi Shen and Sen Luo and Wei Cheng and Jing Wang and Jian Wang and Zixuan Liu and Hongbo Gao and Bing Liu and Jiao Niu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203698},
url = {https://doi.org/10.3390/foods15203698}
}RIS
TY - JOUR TI - Molecular Sensory and GC-MS/MS Profiling of Key Aroma Compounds in Sauce-Flavor Base Baijiu AU - Na Wang AU - Yi Shen AU - Sen Luo AU - Wei Cheng AU - Jing Wang AU - Jian Wang AU - Zixuan Liu AU - Hongbo Gao AU - Bing Liu AU - Jiao Niu PY - 2026 JO - Foods DO - 10.3390/foods15203698 UR - https://doi.org/10.3390/foods15203698 ER -
APA
Wang, N., Shen, Y., Luo, S., Cheng, W., Wang, J., Wang, J., Liu, Z., Gao, H., Liu, B., & Niu, J. (2026). Molecular Sensory and GC-MS/MS Profiling of Key Aroma Compounds in Sauce-Flavor Base Baijiu. Foods. https://doi.org/10.3390/foods15203698
Source records
- crossref · retrieved 2026-11-10T14:34:59.292Z