Formation of free radicals in Chi-aroma Baijiu during aging process with fat pork-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Formation of free radicals in Chi-aroma Baijiu during aging process with fat pork

Published:2023-04-03 Issue:4 Volume:57 Page:271-281
ISSN:1071-5762
Container-title:Free Radical Research
language:en
Short-container-title:Free Radical Research

Author:

Zhang Fengjiao¹,Zhang Renjie¹²,He Songgui³,Guan Jingyi³,Feng Zhaoxing³,Wu Zhenqiang¹

Affiliation:

1. School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China

2. Pan Asia (Jiangmen) Institute of Biological Engineering and Health, Jiangmen, P.R. China

3. Guangdong Jiujiang Distillery Co., Ltd, Foshan, P.R. China

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10715762.2023.2232095

Reference42 articles.

1. Accelerating the oxidation of pork fat by illumination and fat oil for the production of B aijiu beverage

2. Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP