Discriminating the Volatile Flavor Composition of Hengshun Vinegars of Different Ages Using Electronic Nose and Gas Chromatography-Mass Spectrometry
KUANG Geling, WANG Xinyu, LI Shu, WANG Hao, LI Xin, YU Yongjian, ZHAO Guozhong
FOOD SCIENCE . 2020, (12): 228 -233 .  DOI: 10.7506/spkx1002-6630-20190508-071