机译:导致基层酒强香型中的烤味和泥状香气的主要气味的表征
Beijing Technol & Business Univ Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Technol & Business Univ Sch Food & Chem Engn Beijing 100048 Peoples R China|South China Univ Technol Coll Food Sci & Engn Guangzhou 510640 Guangdong Peoples R China;
Beijing Technol & Business Univ Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Technol & Business Univ Sch Food & Chem Engn Beijing 100048 Peoples R China;
Luzhou Laojiao Co Ltd Luzhou 646000 Sichuan Peoples R China;
South China Univ Technol Coll Food Sci & Engn Guangzhou 510640 Guangdong Peoples R China;
Strong-aroma types of base Baijiu; Roasted odor; Mud-like odor; Interactions; Multiple quantitative measurements; Omission analysis;
机译:导致基层酒强香型中的烤味和泥状香气的主要气味的表征
机译:用比较香气提取物稀释分析,定量测量,芳香添加和遗漏研究,表征术术造成麦田型百九的泡菜异味。
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