Analysis of volatile components of Langyatai strong flavor base liquor brewed by Dacha and Shuanglundi process

DU Jingyi; XU Jianchun; ZHANG Wendi; SUN Huibin; HUANG Mingquan; LI Yueming; CHAO Jinfu; DING Haimei

doi:10.13995/j.cnki.11-1802/ts.030485

DU Jingyi, XU Jianchun, ZHANG Wendi, SUN Huibin, HUANG Mingquan, LI Yueming, CHAO Jinfu, DING Haimei

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 260-266.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 260-266. DOI: 10.13995/j.cnki.11-1802/ts.030485

Analysis of volatile components of Langyatai strong flavor base liquor brewed by Dacha and Shuanglundi process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(1): 260-266 https://doi.org/10.13995/j.cnki.11-1802/ts.030485

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Received	Revised	Published
2022-04-07	2022-04-20	2023-01-15
Issue Date
2023-02-14

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