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Analysis of flavor characteristics of sauce-flavor base liquor in different rounds

This study took the 1st-7th rounds of sauce-flavor (Jiangxiangxing) base liquor in Renhuai Famous Liquor Industrial Park as the research object, the physiochemical indicators, volatile flavor components were determined, and sensory evaluation were conducted. Combined with orthogonal partial least sq...

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書誌詳細
第一著者: HU Chunhong, LU Jun, YIN Xuezhong, TANG Xianxing, PANG Wenhu
フォーマット: Artigo
言語:Inglês
出版事項: Editorial Department of China Brewing 2025-07-01
シリーズ:Zhongguo niangzao
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オンライン・アクセス:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-45.pdf
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