Comparative analysis of aroma compounds in <i>Xiaoqu</i> Baijiu  fermented by different varieties of sorghum

doi:10.13995/j.cnki.11-1802/ts.029390

Comparative analysis of aroma compounds in Xiaoqu Baijiu fermented by different varieties of sorghum

SUN Xizhen, XIONG Yaqing, DU Jiawei, QIAN Quanquan, YAO Xianze

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 34-40.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 34-40. DOI: 10.13995/j.cnki.11-1802/ts.029390

Comparative analysis of aroma compounds in Xiaoqu Baijiu fermented by different varieties of sorghum

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 34-40 https://doi.org/10.13995/j.cnki.11-1802/ts.029390

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Received	Revised	Published
2021-09-14	2021-10-20	2022-05-15
Issue Date
2022-05-26

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