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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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2025-07-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-45.pdf |
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