ArticleFoods (Basel, Switzerland)2023

Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis.

Yongzhen Gou et al.PubMed ↗Full text ↗Publisher ↗

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