Metabolic differences of volatile flavor compounds in Huangjiu fermented with different wheat Qu

doi:10.13995/j.cnki.11-1802/ts.023330

HU Wuyao, YANG Yijin, DOU Hui, YUEMAIER Ayinigaer, CHEN Junda, WANG Zhaoling, AI Lianzhong, YU Jianshen, XIA Yongjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 226-233.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 226-233. DOI: 10.13995/j.cnki.11-1802/ts.023330

Metabolic differences of volatile flavor compounds in Huangjiu fermented with different wheat Qu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 226-233 https://doi.org/10.13995/j.cnki.11-1802/ts.023330

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Received	Published
2020-01-10	2020-04-25
Issue Date
2020-05-20

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