Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging

Author:

Jia Wei,Di Chenna,Zhang Rong,Shi Lin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. The effect of saliva on the aroma release of esters in simulated Baijiu under the impact of high ethanol concentration;Chen;Journal of Food Composition and Analysis,2021

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