Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values

Publication date: Available online 1 June 2020Source: Food Research InternationalAuthor(s): Shanshan Fan, Ke Tang, Yan Xu, Shuang Chen
Source: Food Research International - Category: Food Science Source Type: research
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