Article Versions Notes

Chen L, Sun J, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B. Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid. Foods. 2025; 14(3):423. https://doi.org/10.3390/foods14030423

Chen, Lu, Jinyuan Sun, Yanyan Zhang, Hehe Li, Dongrui Zhao, Bowen Wang, Xingqian Ye, and Baoguo Sun. 2025. "Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid" Foods 14, no. 3: 423. https://doi.org/10.3390/foods14030423

Chen, L., Sun, J., Zhang, Y., Li, H., Zhao, D., Wang, B., Ye, X., & Sun, B. (2025). Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid. Foods, 14(3), 423. https://doi.org/10.3390/foods14030423