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Foods2026, 15(21), 3968;https://doi.org/10.3390/foods15213968
(registering DOI)

Journal: FoodsVolume: 15Number: 3968

Article: Characterization and Discrimination of the Taste and Aroma of Quinoa Baijiu Using Electronic Tongue, GC Electronic Nose and Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometry

Authors:
Shengyuan Guo¹,
Wenting Wang² and
Guixing Ren^2,3,*
et al.

Link: https://www.mdpi.com/2304-8158/15/21/3968

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