Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation

Samankaltaisia teoksia

• Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu
  Tekijä: NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
  Julkaistu: (2024-07-01)
• Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
  Tekijä: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
  Julkaistu: (2025-03-01)
• Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu
  Tekijä: Jie Xu, et al.
  Julkaistu: (2024-03-01)
• Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation
  Tekijä: CHEN Zhuo, SU Wei, MU Yingchun, QI Qi, ZOU Tianxing, REN Tingting, PAN Heyong, WANG Jiaqin
  Julkaistu: (2024-05-01)
• Changes of physiochemical indexes and flavor substances of Huangjiangshui during brewing process of strong-flavor Baijiu
  Tekijä: MEI Manli, WANG Yanli, HE Hongkui, CAO Runjie, MA Jintong, LI Jingxin, LI Anjun
  Julkaistu: (2024-07-01)