Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue
Crossref DOI link: https://doi.org/10.3923/ajft.2017.332.344
Published Print: 2017-08-15
Update policy: https://doi.org/10.3923/crossmark-policy
Xia, Ya-nan
Suo, Ran
Wang, Haoran
Cerbin, Stefan
Wang, Jie
