Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty anal...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Zhen, Hao, Wenjun, Wei, Jinwang, Huang, Mingquan, Zeng, Xinan, Wang, Ying, Wu, Jihong, Chen, Boru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534244/
https://www.ncbi.nlm.nih.gov/pubmed/37780286
http://dx.doi.org/10.1016/j.fochx.2023.100852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534244/
https://www.ncbi.nlm.nih.gov/pubmed/37780286
http://dx.doi.org/10.1016/j.fochx.2023.100852

Ejemplares similares