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Authors
Yu, Haiyan
Guo, Wei
Xie, Jingru
Ai, Lianzhong
Chen, Chen
Tian, Huaixiang https://orcid.org/0000-0002-6097-809X
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (No. 32172336)
Capacity Project of Local Colleges and Universities of the Science and Technology Commission of Shanghai, China (21010504100)
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Article History
Received: 21 November 2021
Accepted: 19 September 2022
First Online: 1 November 2022
Declarations
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: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
: The sensory evaluation experiment of this study was to evaluate the taste attributes of reference standards (food-grade) and edible Chinese rice wine samples according to the experimental requirements, and other experiments involving humans were not involved. The content of the sensory evaluation experiment has been informed consent of the candidates and has been carried out by The Code of Ethics of the World Medical Association (Declaration of Helsinki).
