Optimized esterifying process of yellow water and  analysis of key flavor substances

YANG Ming; LI Yanan; CHEN Zhengxing; LI Juan; LI Yongfu; WANG Li; WANG Ren; LUO Xiaohu; LI Cheng

doi:10.13995/j.cnki.11-1802/ts.019376

Optimized esterifying process of yellow water and analysis of key flavor substances

YANG Ming, LI Yanan, CHEN Zhengxing, LI Juan, LI Yongfu, WANG Li, WANG Ren, LUO Xiaohu, LI Cheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 160-168.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 160-168. DOI: 10.13995/j.cnki.11-1802/ts.019376

Optimized esterifying process of yellow water and analysis of key flavor substances

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(12): 160-168 https://doi.org/10.13995/j.cnki.11-1802/ts.019376

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Received	Revised	Published
2018-11-19	2019-03-12	2019-06-25
Issue Date
2019-07-16

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