Effect of ultra-high temperature instantaneous sterilization on flavor substances in Supai Huangjiu

JI Zhongwei; HENG Yangyang; ZHOU Zhilei; WANG Jun; MAO Jian

doi:10.13995/j.cnki.11-1802/ts.029350

JI Zhongwei, HENG Yangyang, ZHOU Zhilei, WANG Jun, MAO Jian

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 16-21.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 16-21. DOI: 10.13995/j.cnki.11-1802/ts.029350

Effect of ultra-high temperature instantaneous sterilization on flavor substances in Supai Huangjiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 16-21 https://doi.org/10.13995/j.cnki.11-1802/ts.029350

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Received	Revised	Published
2021-09-14	2021-10-06	2022-05-25
Issue Date
2022-06-10

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