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Keyword [taste threshold]
Result: 1 - 3 | Page: 1 of 1
1.
Characterization Of Non-volatile Gustatory Organic Acids And Polyhydroxy Compounds In Chinese Liquors
2.
A Profile Of The Volatile Compounds With Bitter And/or Astringent Taste In Baijiu (Chinese Liquor)
3.
Causes And Improvement Measures Of Bitterness Of Maotai-Flavor Baijiu
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