Jiali Kong

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

Feng Chen, Zuobing Xiao, Yunwei Niu, 2017 .

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.

Zuobing Xiao, Yunwei Niu, Jiancai Zhu, 2017, Journal of agricultural and food chemistry.