Accelerating the oxidation of pork fat by illumination and fat oil for the production of B aijiu beverage-Reference-Cited by-同舟云学术

Accelerating the oxidation of pork fat by illumination and fat oil for the production of B aijiu beverage

Published:2020-08-27 Issue:3 Volume:101 Page:918-926
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wei Daiyue¹,Deng Penghua¹²,Tian Xiaofei¹^ORCID,He Songgui³,Li Weigang³,Wu Zhenqiang¹^ORCID

Affiliation:

1. School of Biology and Biological Engineering South China University of Technology Guangzhou P. R. China

2. Pan Asia (Jiangmen) Institute of Biological Engineering and Health Jiangmen P. R. China

3. Guangdong Jiujiang Distillery Co., Ltd Foshan P. R. China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10699

Reference31 articles.

1. China Business Industry Research Institute database.Baijiu (equivalent to 65 degrees commodity volume). Available:http://s.askci.com/data/industry/a020909/[5 July 2020].

2. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

3. The physical and chemical change of soaked pork fat in CHI ‐XIANG style rice wine processing;Zeng X;Liquor Mak,2002

4. Analysis of flavor components of soybean‐flavor liquor;Zhang W;Liquor Sci Technol,2010

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