The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics

Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradia...

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Detalles Bibliográficos
Autores principales: Tan, Chunlei, Tao, Liang, Xie, Jing, Yu, Zhijin, Tian, Yang, Zhao, Cunchao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417215/
https://www.ncbi.nlm.nih.gov/pubmed/37569090
http://dx.doi.org/10.3390/foods12152821

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417215/
https://www.ncbi.nlm.nih.gov/pubmed/37569090
http://dx.doi.org/10.3390/foods12152821

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