WU, Peitao. Analysis of Aroma Compound Characteristics During Spreading and Cooling of Nongxiang Baijiu . Scientific Journal of Technology, [S. l.], v. 8, n. 4, p. 174–183, 2026. DOI: 10.54691/xajgaq62. Disponível em: https://sjtechnology.org/index.php/ojs/article/view/409. Acesso em: 12 jul. 2026.