Establishment and application of a method for determination of volatile flavour components in high-temperature Daqu

WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan, WANG Diqiang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (4) : 345-353.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (4) : 345-353. DOI: 10.13995/j.cnki.11-1802/ts.038570

Establishment and application of a method for determination of volatile flavour components in high-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(4): 345-353 https://doi.org/10.13995/j.cnki.11-1802/ts.038570

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