Keyword [sensory guided] Result: 1 - 2 | Page: 1 of 1 1.  Sensory-Guided Analysis Of Retronasal Burnt Aroma And Less-Volatile Bitter Taste Compounds In Soy Sauce Aroma Type Baijiu 2.  Sensory-Guided Analysis Of Afterbitter Compounds In Shaoxing Huangjiu   <<First  <Prev  Next>  Last>>  Jump to

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