Cite
MLA Citation
Yingxia He et al.. “Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis.” Food chemistry, vol. 331, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100105907728.0x00002c