Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography

Lignende værker

• Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography
  af: XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu
  Udgivet: (2025-04-01)
• Correlation analysis between brewing microenvironment and flavor of strong-flavor Baijiu in Luzhou producing area
  af: HE Yujie, TANG Yurun, JIANG Xiaoqing, GUO Qingyan
  Udgivet: (2024-02-01)
• Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu
  af: HAN Bingyu, CHEN Huitai, LI Zongjun
  Udgivet: (2024-03-01)
• Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
  af: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
  Udgivet: (2024-11-01)
• Research progress of texture and microflora of strong-flavor Baijiu Zaopei
  af: CHANG Yongyong, LIN Yixin, WEI Junqiang, FANG Jingjing, TANG Yun
  Udgivet: (2024-10-01)