Lang Wu to Gas Chromatography-Mass Spectrometry
This is a "connection" page, showing publications Lang Wu has written about Gas Chromatography-Mass Spectrometry.
Connection Strength
0.112
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Yu Y, Yan Y, Wu L, Nie Y, Chen S, Xu Y. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. J Food Sci. 2024 Mar; 89(3):1684-1700.
Score: 0.057
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Wang L, Wu L, Xiang D, Huang H, Han Y, Zhen P, Shi B, Chen S, Xu Y. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies. Food Chem. 2023 Sep 01; 419:136027.
Score: 0.054