Characteristics of flavor components in strong-flavor Baijiu fermented by mechanization and traditional methods

doi:10.13995/j.cnki.11-1802/ts.027439

YU Fei, ZHOU Jian, MING Hongmei, WANG Xuan, DU Xiangjun

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 233-239.

PDF(3946 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 233-239. DOI: 10.13995/j.cnki.11-1802/ts.027439

Characteristics of flavor components in strong-flavor Baijiu fermented by mechanization and traditional methods

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(23): 233-239 https://doi.org/10.13995/j.cnki.11-1802/ts.027439

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3946 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2021-03-20	2021-05-09
Issue Date
2021-12-31

Please choose a citation manager

Content to export