Affiliation:
1. Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
2. Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
Funder
National Key Research and Development Program of China
the National Natural Science Foundation of China
the Research Foundation for Youth Scholars of Beijing Technology and Business University
National Natural Science Foundation of China
Research Foundation for Youth Scholars of Beijing Technology and Business University
the National Key Research and Development Program of China
Subject
General Chemical Engineering,Food Science
Reference84 articles.
1. Effect of Fermentation Processing on the Flavor of Baijiu
2. Wu, J. H.; Antioxidant Activity of Peptides from Sesame Flavor-type Baijiu and Their Interactions with Aroma Compounds. Ph.D. Dissertation, South China University of Technology, Guangzhou, China, 2018
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68 articles.
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