Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

The relationship of antioxidant components and antioxidant activity of sesame seed oil

Effect of organic acids on bread quality improvement

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection