Seasonal Variation of Flavor Substances in Chinese Strong-Flavor Baijiu Base Liquor
In order to explore the flavor characteristics of strong-flavor baijiu base liquor in different seasons and different distillation stages, their organic acids and volatile components were analyzed using high-performance liquid chromatography and headspace solid-phase micro-extraction/gas chromatogra...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2023-06-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-021.pdf |
| الوسوم: |
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