Analysis of changes in volatile flavor components of strong-sauce-flavor Baijiu with different aging years

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• Differential analysis of volatile flavor components in sauce-flavor Baijiu base liquor with different rounds
  gan: MA Ruitang, ZENG Siyuan, HUANG Zhiguo, LIU Mingming, FENG Fangjian, ZHAO Jinsong, WU Chongde
  Cyhoeddwyd: (2025-11-01)
• Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation
  gan: CHEN Zhuo, SU Wei, MU Yingchun, QI Qi, ZOU Tianxing, REN Tingting, PAN Heyong, WANG Jiaqin
  Cyhoeddwyd: (2024-05-01)
• Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
  gan: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
  Cyhoeddwyd: (2024-11-01)
• Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying
  gan: NIE Xin, et al.
  Cyhoeddwyd: (2024-01-01)
• Discrimination of different quality grades of sauce-flavor Baijiu based on principle component analysis
  gan: SHU Nan, ZHANG Fuyan, JIANG Dongming, WEI Linan, ZHANG Xiang, ZHOU Lu, CHEN Jiahao
  Cyhoeddwyd: (2025-07-01)