Author:
Sun Jinyuan,Zhao Dongrui,Zhang Fengguo,Sun Baoguo,Zheng Fuping,Huang Mingquan,Sun Xiaotao,Li Hehe
Funder
National Natural Science Foundation of P.R.China
Beijing Natual Science Foundation Program and Scientific Research Key Program of Beijing Municipal Commission of Education
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference35 articles.
1. Sun B, Wu J, Huang M, Sun J, Zheng F (2015) Recent advances of flavor chemistry in Chinese liquor spirits (Baijiu). J Chin Institute Food Sci Technol 15(9):1–8
2. Mestres M, Busto O, Guasch J (2000) Analysis of organic sulfur compounds in wine aroma. J Chromatogr A 881:569–581
3. Tominaga T, Murat ML, Dubourdieu D (1998) Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. Cv. Sauvignon Blanc. J Agric Food Chem 46:1044–1048
4. Thomas C, Mercier F, Tournayre P, Martin JL, Berdagué JL (2014) Identification and origin of odorous sulfur compounds in cooked ham. Food Chem 155:207–213
5. Hu G, Lu J (1994) Characterization of Zhima aroma-type Baijiu. Liquor Making Sci Technol 4:75–77
Cited by
45 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献