Additional file 1 of Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

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Publication Details

Journal
Figshare
Published
2025-01-01
DOI
https://doi.org/10.6084/m9.figshare.28876683.v1
Primary Topic
Fermentation and Sensory Analysis
Type
article
Field-Weighted Citation Impact
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article

Additional file 1 of Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

Figshare
Fermentation and Sensory Analysis
article

Additional file 1 of Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

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Abstract

No abstract available for this paper.
Figshare
Beijing Technology and Business University (CN), Sichuan University of Science and Engineering (CN)
Openalex Percentile: Top 48%
Fermentation and Sensory Analysis
DOISourceOpenAlex
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Additional file 1 of Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis · Figshare (2025) | TGRS Research Map | TGRS