Comparison of Aroma Compounds in Sauce-Flavor and Sesame-Flavor “Shan Zhuang Lao Jiu” Liquors by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Comparison of Aroma Compounds in Sauce-Flavor and Sesame-Flavor “Shan Zhuang Lao Jiu” Liquors by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

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Veröffentlicht in:International Conference on Applied Biotechnology (3. : 2016 : Tientsin) Advances in applied biotechnology
1. Verfasser: Liu, Fei (VerfasserIn)
Weitere Verfasser: Yin, Wangiang (VerfasserIn), Du, Liping (VerfasserIn), Xiao, Dongguang (VerfasserIn)
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Sprache:eng
Veröffentlicht: 2018
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