Differences in Flavor Compounds among Sauce-Flavor Baijiu from Different Production Areas of the Chishui River Basin

doi:10.11882/j.issn.0254-5071.2026.05.016

DUAN Pengtao, TU Rongkun, JIANG Xiaofeng, LI Xianfang, TU Feiyong, LIU Guangqian, ZHENG Lei, YANG Ping, SHEN Caihong, LIU Xiaogang

China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 127-136.

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China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 127-136. DOI: 10.11882/j.issn.0254-5071.2026.05.016

Differences in Flavor Compounds among Sauce-Flavor Baijiu from Different Production Areas of the Chishui River Basin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(5): 127-136 https://doi.org/10.11882/j.issn.0254-5071.2026.05.016

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Received	Published
2025-09-15	2026-05-25
Issue Date
2026-06-18

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