Characterization of key odorants causing the roasted and...

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Food Research International 2019 / 7

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

Dong, Wei, Guo, Ruonan, Liu, Miao, Shen, Caihong, Sun, Xiaotao, Zhao, Mouming, Sun, Jinyuan, Li, Hehe, Zheng, Fuping, Huang, Mingquan, Wu, Jihong
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108546
Date:
July, 2019
File:
PDF, 3.57 MB
english, 2019
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