基于风味组学和机器学习模型的中匈特色蒸馏酒挥发性风味物质差异研究
熊浩宇, 索化夷, 易志强, 杜木英, 夏杨毅
Difference of volatile flavor components of typical distilled spirits from China and Hungaria based on flavor omics and machine learning model
XIONG Haoyu, SUO Huayi, YI Zhiqiang, DU Muying, XIA Yangyi
中国酿造
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2025, (8): 135
-144
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DOI: 10.11882/j.issn.0254-5071.2025.08.021
