Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-17549-x.pdf
Reference29 articles.
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2. Xiao, Z. et al. Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose. J. Chromatogr. B. 945, 92–100 (2014).
3. Cheng, P., Fan, W. & Xu, Y. Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis. Food Res Int. 54(2), 1753–1760 (2013).
4. Fan, W. & Qian, M. C. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors. J. Agric. Food Chem. 53(20), 7931–7938 (2005).
5. Le, V. D., Zheng, X. W., Chen, J. Y. & Han, B. Z. Characterization of volatile compounds in Fen‐Daqu-a traditional Chinese liquor fermentation starter. J Inst Brew. 118(1), 107–113 (2012).
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