Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value-Reference-Cited by-同舟云学术

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

Published:2020-05 Issue: Volume:131 Page:108986
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Niu Yunwei^ORCID,Zhu Quan,Xiao Zuobing^ORCID

Funder

National Natural Science Foundation of China

National Key Research and Development Program

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Publisher

Elsevier BV

Subject

Food Science

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