Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry
HUANG Chen, CAO Huiying, GUO Dejun,, WANG Runling
FOOD SCIENCE . 2024, (22): 173 -179 .  DOI: 10.7506/spkx1002-6630-20231219-153