Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin

Author:

Liu Qiuyun,He Dongmei,Ma Yu,Wang Huan,Li Yuanlin,Cheng Yuxin,Huang Yongguang

Funder

Guizhou Province Science and Technology Foundation

Publisher

Elsevier BV

Subject

Food Science

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4. Flavor components analysis of rounds wine and during the process of secondary starter-making of Maotai-flavor Baijiu;Dai;Food Research and Development,2019

5. Why the key aroma compound of soy sauce aroma type Baijiu has not been revealed yet?;Duan;LWT-Food Science & Technology,2022

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