Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

Publication date: Available online 19 May 2021Source: Food Research InternationalAuthor(s): Haiyan Yu, Wei Guo, Tong Xie, Lianzhong Ai, Huaixiang Tian, Chen Chen

Source: Food Research International - May 19, 2021 Category: Food Science Source Type: research