Composition analysis of Maotai-flavor Baijiu with different processing technologies

doi:10.13995/j.cnki.11-1802/ts.027972

GUO Shixin, ZHANG Xiaona, YAO Mengqi, MA Wenrui, JIA Shiru, LI Hong, DONG Jianhui, JIANG Xin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 241-246.

PDF(4701 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 241-246. DOI: 10.13995/j.cnki.11-1802/ts.027972

Composition analysis of Maotai-flavor Baijiu with different processing technologies

{{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}}, 2022, 48(1): 241-246 https://doi.org/10.13995/j.cnki.11-1802/ts.027972

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(4701 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-05-13	2021-06-29	2022-01-15
Issue Date
2022-01-27

Please choose a citation manager

Content to export