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Source: | Zhongguo niangzao, Vol 43, Iss 1, Pp 41-49 (2024) |
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Publisher Information: | Editorial Department of China Brewing, 2024. |
Publication Year: | 2024 |
Subject Terms: |
sauce-flavor baijiu, flavor substance, chemometrics method, difference, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP3
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Description: |
The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques,
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Database: | Directory of Open Access Journals |