Differences in the Composition of Flavor Compounds of Nongxiangxing Baijiu Brewed from Different Varieties of Sorghum and Its Influencing Factors
In two Baijiu-making distilleries, multiple batches of Nongxiangxing Baijiu were produced from four varieties of brewing sorghum. Using high performance gas chromatography, the flavor compounds in Baijiu samples were detected, and differences in their composition and influencing factors were investi...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Chinês |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2023-04-01
|
| سلاسل: | Shipin gongye ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070067 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|