Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation-Reference-Cited by-同舟云学术

Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation

Published:2013-05-20 Issue:1 Volume:57 Page:11-18
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Zhang R.¹,Wu Q.¹,Xu Y.¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; Key Laboratory of Industrial Biotechnology, Ministry of Education; School of Biotechnology, Jiangnan University; Wuxi Jiangsu China

Funder

National High Technology Research

Development Program of China

National Natural Science Foundation of China

Cooperation Project of Jiangsu Province among Industries, Universities and Institutes

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12087/fullpdf

Reference17 articles.

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3. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese ‘Yanghe Daqu’ liquors;Fan;J Agr Food Chem,2005

4. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry;Fan;J Sci Food Agr,2011

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