Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.8/fullpdf
Reference28 articles.
1. Characterization of Chinese liquor starter, ‘Daqu’, by flavor type with 1H NMR-based nontargeted analysis;Wu;J. Agric. Food Chem.,2009
2. Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing;Zhang;World J. Microbiol. Biotechnol.,2009
3. Daqu - a traditional Chinese liquor fermentation starter;Zheng;J. Inst. Brew.,2011
4. Characterization of aroma compounds of Chinese ‘Wuliangye’ and ‘Jiannanchun’ liquors by aroma extract dilution analysis;Fan;J. Agric. Food Chem.,2006
5. Characterization of pyrazines in some Chinese liquors and their approximate concentrations;Fan;J. Agric. Food Chem.,2007
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