Yeasts and their importance to the flavour of traditional Chinese liquor: a review
Author:
Affiliation:
1. Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.552/fullpdf
Reference64 articles.
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2. Baijiu (白酒), Chinese liquor: History, classification and manufacture;Zheng;Journal of Ethnic Foods,2016
3. Characterization of flavour compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry;Zhu;Anal. Chim. Acta,2007
4. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose;Xiao;J. Chromatogr. B,2014
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