Analysis of quality and volatile flavor substances of six kinds of commercial Douchi
In order to provide data support and references for the development and flavor improvement of Douchi products, using six kinds of commercial common Douchi from different production areas with different fermentation types (numbered as DC1-DC6) as the research objects, the basic nutritional components...
Guardado en:
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Editorial Department of China Brewing
2024-07-01
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| Colección: | Zhongguo niangzao |
| Materias: | |
| Acceso en línea: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdf |
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