Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional FoodJinchen Li(Beijing Technology and Business University), Baoguo Sun(Beijing Technology and Business University)FoodsJuly 26, 202310.3390/foods12152841Cited by 28SaveCiteExport RISWatch citationsRelated PapersRecent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation|Food Frontiers|2024|44Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters|Foods|2023|34Liensinine Inhibits Beige Adipocytes Recovering to white Adipocytes through Blocking Mitophagy Flux In Vitro and In Vivo|Nutrients|2019|23