The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages. In this paper, headspace–solid phase microex...

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Detalles Bibliográficos
Autores principales: Peng, Qi, Zheng, Huajun, Meng, Kai, Zhu, Yimeng, Zhu, Wenxia, Zhu, Hongyi, Shen, Chi, Fu, Jianwei, Elsheery, Nabil l., Xie, Guangfa, Han, Jiongping, Wu, Peng, Fan, Yuyan, Girma, DulaBealu, Sun, Jianqiu, Hu, Baowei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281927/
https://www.ncbi.nlm.nih.gov/pubmed/35844911
http://dx.doi.org/10.1002/fsn3.2835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281927/
https://www.ncbi.nlm.nih.gov/pubmed/35844911
http://dx.doi.org/10.1002/fsn3.2835

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