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Journal: Foods, 2024
Volume: 13
Number: 1504

Article: Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC–TOFMS
Authors: by Jinmei Ren, Zhijian Li and Wei Jia
Link: https://www.mdpi.com/2304-8158/13/10/1504

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