Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
芳香
化学
食品科学
作者
Zhen Mou,Xuemei Cai,Jingyun Liu,Ruijie Deng,Zhe Liu,Rui Fan,Jian Tang,Aimin Luo