Analysis of Aroma Components of Five Different Cooked Grains Used for Chinese Liquor Production by GC-O-MS
WU Youru, LIU Shiyu, FAN Xiaolu, YANG Jiwei, JIANG Wei, WANG Deliang, LI Nan
FOOD SCIENCE . 2016, (24): 94 -98 .  DOI: 10.7506/spkx1002-6630-201624014