Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu-Reference-Cited by-同舟云学术

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

Published:2018-12-12 Issue: Volume: Page:
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Ming‐Yao¹,Yang Jian‐Gang¹^ORCID,Zhao Qing‐Song¹,Zhang Kai‐Zheng¹,Su Chang¹

Affiliation:

1. Sichuan Univ. of Science Engineering No. 180, Xueyuan Street, Huixing road Zigong City Sichuan Province 643000 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14409

Reference42 articles.

1. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai‐flavor liquor;Chen B.;International Journal of Food Microbiology,2014

2. Discriminant analysis of high‐temperature Daqu types based on the composition of bacterial populations;Chen L.Q.;Liquor‐Making Science & Technology,2016

3. Characterization of volatile sulfur compounds in Moutai liquors by headspace solid‐phase microextraction gas chromatography‐pulsed flame photometric detection and odor activity value;Chen S.;Journal of Food Science,2017

4. General introduction to the individualities of Maotai liquor;Chen X. X.;Liquor Making Science and Technology,2006

5. Current practice and future trends of key aroma compounds in Chinese soy sauce aroma type liquor;Fan W. L.;Liquor Making,2012

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