Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests-Reference-Cited by-同舟云学术

Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests

Published:2020-11-25 Issue:1 Volume:52 Page:124-136
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Xu Wenhu¹,Jiang Jianzhong¹,Xu Qixiang¹,Zhong Min¹^ORCID

Affiliation:

1. School of Mechatronics Engineering Key Laboratory of Tribology, Nanchang University Nanchang Jiangxi China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12571

Reference56 articles.

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2. “Oral” Tribological Study on the Astringency Sensation of Red Wines

3. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

4. Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment

5. Multimodal mechanisms of food creaminess sensation

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