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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
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2018 | 1 |
2019 | 2 |
2020 | 1 |
2024 | 0 |
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Page 1
Basic flavor types and component characteristics of Chinese traditional liquors: A review.
J Food Sci. 2020 Dec;85(12):4096-4107. doi: 10.1111/1750-3841.15536. Epub 2020 Nov 14.
J Food Sci. 2020.
PMID: 33190291
Review.
Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites.
Zhang K, Li Q, Wu W, Yang J, Zou W.
Zhang K, et al.
J Food Sci. 2019 Sep;84(9):2373-2386. doi: 10.1111/1750-3841.14768. Epub 2019 Aug 26.
J Food Sci. 2019.
PMID: 31449338
Review.
Item in Clipboard
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
Wang MY, Yang JG, Zhao QS, Zhang KZ, Su C.
Wang MY, et al.
J Food Sci. 2019 Jan;84(1):6-18. doi: 10.1111/1750-3841.14409. Epub 2018 Dec 12.
J Food Sci. 2019.
PMID: 30548499
Review.
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