Author:
Li Min,Zhan Ping,Wang Peng,Tian Honglei,Geng Jingzhang,Wang Lixia
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Aroma characterization of Chinese rice wine by gas chromatography–olfactometry, chemical quantitative analysis, and aroma reconstitution;Chen;Journal of Agricultural and Food Chemistry,2013
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 Agricultural and Food Chemistry,2019
3. Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu);Chen;Journal of the Institute of Brewing,2013
4. 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
5. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea;Deng;Food Chemistry,2021
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献