Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry
In order to study the effects of lychee wood chips with different toasting degrees used in the aging process on the flavor of lychee brandy, the quality and volatile flavor components of lychee brandy aged with lightly toasted (LT), moderately toasted (MT) or heavily toasted (HT) lychee wood chips w...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2024-11-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-020.pdf |
| الوسوم: |
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