The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor-Reference-Cited by-同舟云学术

The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor

Published:2021-01-01 Issue:1 Volume:19 Page:793-804
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Dai Ning¹²^ORCID,Zhang Xu¹²,Cai Zhipeng¹²³⁴,Ji Wen³,Wu Yao³,Li Kejian¹²,Shao Tianmin¹⁴,Cui Xiang⁵

Affiliation:

1. Department of Mechanical Engineering, Tsinghua University, Beijing, China

2. Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, China

3. Tianjin Research Institute for Advanced Equipment, Tsinghua University, Tianjin, China

4. State Key Laboratory of Tribology, Tsinghua University, Beijing, China

5. Research and Development Department, Dasunbo Liquor Co., Ltd, Renhuai, China

Funder

National Key R&D Program of China

Independent Research Project of State Key Laboratory of Tribology, Tsinghua University

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1992017

Reference34 articles.

1. Microwaves in organic synthesis. Thermal and non-thermal microwave effects

2. Microwave stimulation of dislocations and the magnetic control of the earthquake core

3. NMR Chemical Shifts of Trace Impurities: Common Laboratory Solvents, Organics, and Gases in Deuterated Solvents Relevant to the Organometallic Chemist

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