Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis-Reference-Cited by-同舟云学术

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Published:2020-05 Issue: Volume:131 Page:109043
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yan Yan,Chen Shuang,Nie Yao^ORCID,Xu Yan

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

National First-class Discipline Program of Light Industry Technology and Engineering

Collaborative Innovation Center for Advanced Industrial Fermentation

111 Program of Introducing Talents

Open Foundation from the Key Light-industry Laboratory of Solid-state Fermentation for Strong-aroma Type Liquor

Sichuan Science and Technology Program

Publisher

Elsevier BV

Subject

Food Science

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