Analysis on the difference of amino acid in sauce-flavor Baijiu from different production areas in the Chishui River basin
To explore the differences of amino acids in the sauce-flavor (Jiangxiangxing) Baijiu from different production areas in the Chishui River basin, amino acids in 30 samples of sauce-flavor Baijiu from the Guizhou and Sichuan production areas were determined. Based on the detection results, hierarchic...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Editorial Department of China Brewing
2025-10-01
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| سلاسل: | Zhongguo niangzao |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-10-29.pdf |
| الوسوم: |
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