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Effect of a new sea-aging method on the flavor of Baijiu

Jingyi Du1, Zongxi Xu2, Huibin Sun2

  • 1Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Food Research International (Ottawa, Ont.)
|May 17, 2025
PubMed

Keywords:
Aroma active compoundsBaijiuMolecular sensory techniquesSea-aging

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