Basic flavor types and component characteristics of Chinese traditional liquors: A review
Author:
Affiliation:
1. College of Bioengineering Sichuan University of Science & Engineering Zigong Sichuan 643000 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15536
Reference65 articles.
1. Application of trace aroma components analysis and sample pretreatment in Baijiu;Chen G.;China Brewing,2018
2. Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process
3. Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
4. Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
5. Organic acid spectrum of Baijiu;Fan W.;Liquor Making,2019
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