Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry

To investigate the specific differences in flavor characteristics of Huangjiu fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC–qMS) and multivariate statistical analysis were employed. Dynamic...

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Detalles Bibliográficos
Autores principales: Yu, Haiyan, Li, Qiaowei, Guo, Wei, Ai, Lianzhong, Chen, Chen, Tian, Huaixiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10324613/
https://www.ncbi.nlm.nih.gov/pubmed/37426180
http://dx.doi.org/10.3389/fnut.2023.1160954

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10324613/
https://www.ncbi.nlm.nih.gov/pubmed/37426180
http://dx.doi.org/10.3389/fnut.2023.1160954

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