Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model-Reference-Cited by-同舟云学术

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Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model

Published:2022-09-19 Issue:1 Volume:11 Page:334-343
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Huangfu Jie¹^ORCID,Lu Jun²,Li Changwen²,Wang Deliang¹,Luan Chunguang¹,Jiang Xin¹,Song Tao¹,Jiang Wei¹,Han Xinlin¹^ORCID,Feng Jing¹,Liu Yanli³,He Mengchao¹

Affiliation:

1. China National Research Institute of Food & Fermentation Industries International Joint Research Center of Quality and Safety of Alcoholic Beverages Beijing China

2. Guizhou Guotai Liquor Co., Ltd. Zunyi China

3. Department of Biomedicine Beijing City University Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3064

Reference37 articles.

1. Alterations of motor performance and brain cortex mitochondrial function during ethanol hangover

2. Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

3. Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

4. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

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