Uncovering the flavor characteristics of soy sauce aroma baijiu from two important regions via multiple analytical approaches

Food Research International 2026

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Authors: Jie Mei, Fan Cheng, Jiasheng WANG, Cheng Fang, Zhiming Rao, Xian Zhang, Wenqing Zhang

DOI: 10.1016/j.foodres.2026.119742

Cited by: 1

References: 43

Fields of Study & Subjects

Fermentation and Sensory Analysis Sensory Analysis and Statistical Methods Biochemical Analysis and Sensing Techniques

References 43