Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor

Samankaltaisia teoksia

• Analysis of difference in volatile flavor components in the first to seventh rounds of sauce-flavor Baijiu base liquor from different producing areas of Guizhou
  Tekijä: LI Xiaobo, ZHAO Cheng, YANG Xueli, LIAO Fengmei, PAN Chengjin, WANG Ye, ZHANG Hanren, CHEN Renyuan
  Julkaistu: (2025-07-01)
• Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years
  Tekijä: SHI Wei, JIN Xinghong, HUANG Ting, WANG Xiangyong, GUO Ju, ZHAO Meimei, YANG Tingting, SHEN Xingtang
  Julkaistu: (2025-01-01)
• Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor
  Tekijä: LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
  Julkaistu: (2025-05-01)
• Differential analysis of volatile flavor components in sauce-flavor Baijiu base liquor with different rounds
  Tekijä: MA Ruitang, ZENG Siyuan, HUANG Zhiguo, LIU Mingming, FENG Fangjian, ZHAO Jinsong, WU Chongde
  Julkaistu: (2025-11-01)
• Research Progress on Quality Enhancing for Sauce-flavor Baijiu
  Tekijä: Xulin DUAN, et al.
  Julkaistu: (2025-10-01)