Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor

Changes in main volatile compounds of Chinese liquor after high pressure (HP) treatment and following short term storage were investigated. 400 MPa-15 min & 400 MPa-30 min were applied to young liquor. Results from gas chromatography (GC) analysis revealed decreasing trends in alcohols, aldehyde...

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Detalles Bibliográficos
Autores principales: Xu, Menglong, Zhu, Songming, Ramaswamy, Hosahalli S., Yu, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5722930/
https://www.ncbi.nlm.nih.gov/pubmed/29222420
http://dx.doi.org/10.1038/s41598-017-17549-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5722930/
https://www.ncbi.nlm.nih.gov/pubmed/29222420
http://dx.doi.org/10.1038/s41598-017-17549-x

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