Author:
Ye Yuting,Wang Lixia,Zhan Ping,Tian Honglei,Liu Jianshu
Funder
Fundamental Research Funds for the Central Universities
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
1. The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine;Chen;Journal of the Institute of Brewing,2010
2. Characterization of the key aroma compounds in aged Chinese rice wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies;Chen;Journal of Agriculture & Food Chemistry,2019
3. Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon;Chen;Journal of Agricultural and Food Chemistry,2013
4. Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution;Chen;Journal of Agricultural and Food Chemistry,2013
5. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis;Chen;Flavour and Fragrance Journal,2018
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