Author:
Liu Qiuyun,He Dongmei,Ma Yu,Wang Huan,Li Yuanlin,Cheng Yuxin,Huang Yongguang
Funder
Guizhou Province Science and Technology Foundation
Reference45 articles.
1. Flavor chemistry and odor thresholds;Buttery;Flavor Chemistry: Thirty years of progress,1999
2. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds;Cai;Food Research International,2022
3. Separation of sulfones by gas chromatography - ScienceDirect;Cates;Journal of Chromatography A,1963
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
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献