क्यूआर कोड

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

Abstract:: The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC‐M...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Elsevier 2024-06-01
श्रृंखला:Food Chemistry: X
विषय:
Baijiu
Sorghum
Sensomics
Key aroma compounds
ऑनलाइन पहुंच:http://www.sciencedirect.com/science/article/pii/S2590157524002542
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