Isolation and identification of aroma producing strain with esterification capacity from yellow water

Author:

Lai Yen-Tso,Cheng Kuan-Chen,Lai Chia-Nuan,Lai Ying-JangORCID

Funder

Kinmen County Government

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference57 articles.

1. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains;RM Callejon;Anal Chim Acta,2010

2. Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods;Q Peng;Food Chem,2015

3. Quality Control Measures of “Erguotou” Fen-flavor Liquor;LY Li;Liquor-Making Science & Technology,2007

4. Application of Yellow Water in the Blending & Fermentation of New-type Liquor and Xiaoqu Fen-flavor Liquor;Y. Liu;Liquor-Making Science & Technology,2009

5. Kuo CP. Production of kaoliang liquor using submerged culture and flavor analysis. 2008.

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