[1]
Y. Li, Y. Ma, and Z. Wei, “Sensory-Guided Characterization of Key Aroma Compounds in Five Five-Grain Strong-Flavor Baijiu Samples”, WSRJ, vol. 12, no. 4, pp. 67–79, Apr. 2026, doi: 10.6911/WSRJ.202604_12(4).0005.