The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages
曲的制作方法对黄酒在不同酿造阶段的挥发性风味化合物有显著影响。
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2835
Peng, Qi; Zheng, Huajun; Meng, Kai; Zhu, Yimeng; Zhu, Wenxia; Zhu, Hongyi; Shen, Chi; Fu, Jianwei; Elsheery, Nabil L; Xie, Guangfa; Han, Jiongping; Wu, Peng; Fan, Yuyan; Girma, DulaBealu; Sun, Jianqiu; Hu, Baowei