Author:
Cheng Peng,Zhou Weijian,Burr G. S.,Fu Yunchong,Fan Yukun,Wu Shugang
Publisher
Springer Science and Business Media LLC
Reference29 articles.
1. Zheng, X. W., Tabrizi, M. R., Nout, M. J. R. & Han, B. Z. Daqu-A Traditional Chinese Liquor Fermentation Starter. J. Inst. Brew. 117, 82–90 (2011).
2. Qin, H. Z. The Evolution History and Development Trend of Distillate Liquor in China (Part I). Liquor-making Science and Technology. 5, 24–30 (2000) (in Chinese with English abstract).
3. Fan, W. L. & Qian, M. C. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun”: Liquors by Aroma Extract Dilution Analysis. J. Agric. Food Chem. 54, 2695–2704 (2006A).
4. Fan, W. L. & Qian, M. C. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry. J. Flavor and Fragrance. 21, 333–342 (2006B).
5. Fan, W. & Qian, M. C. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysid of yound and aged Chinese “Yanghe Daqu” liquors. J. Agric. Food Chem. 53, 7931–7938 (2005).
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献