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Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin.
Food Chem X. 2023 Oct 11;20:100932. doi: 10.1016/j.fochx.2023.100932. eCollection 2023 Dec 30.
Food Chem X. 2023.
PMID: 37868367
Free PMC article.
This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detection (GC-FID), sensory analysis, and odor activity …
This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPM …
Current state of care for the elderly in China in the context of an aging population.
Bao J, Zhou L, Liu G, Tang J, Lu X, Cheng C, Jin Y, Bai J.
Bao J, et al.
Biosci Trends. 2022 May 17;16(2):107-118. doi: 10.5582/bst.2022.01068. Epub 2022 Apr 17.
Biosci Trends. 2022.
PMID: 35431289
Free article.
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