Analysis of flavor compounds of sauce-flavor high-temperature Daqu during fermentation process
In order to investigate the changes of flavor compounds during the fermentation process of sauce-flavor (Jiangxiangxing) high-temperature Daqu, the contents of organic acids and free amino acids were respectively determined by high performance liquid chromatography (HPLC) and ultra performance liqui...
Sparad:
| Huvudupphov: | |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Editorial Department of China Brewing
2025-01-01
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| Serie: | Zhongguo niangzao |
| Ämnen: | |
| Länkar: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-52.pdf |
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