Electronic detection technology combined with sensory analysis reveals the impact of different thermal processing methods on Coix seeds
Article in Journal of Food Measurement and Characterization (March 2023)
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Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake
Article in Food Chemistry (October 2022)
Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing
Article in International Journal of Food Science & Technology (May 2021)