Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques-Reference-Cited by-同舟云学术

Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques

Published:2023-12 Issue: Volume:3 Page:100463
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Chen Panpan^ORCID,Feng Xiaoxiao,Zhu Yiwen,Wu Jihong,Li Hehe,Jiang Shui,Zhang Yin,Liu Ye,Zheng Jia,Sun Jinyuan,Liu Yuan

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

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Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS;Food Chemistry: X;2024-10

2. Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry;Journal of the Science of Food and Agriculture;2024-09-13

3. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review;Critical Reviews in Food Science and Nutrition;2024-07-16