Analysis of aroma components and sensory difference between black bean Douchi from Yangjiang, Guangdong and Huangyao, Guangxi

WU Hui, JIN Ruiqi, WU Changzheng, TONG Xing, ZHANG Bobo

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 352-359.

PDF(6672 KB)
PDF(6672 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 352-359. DOI: 10.13995/j.cnki.11-1802/ts.041656

Analysis of aroma components and sensory difference between black bean Douchi from Yangjiang, Guangdong and Huangyao, Guangxi

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2025, 51(18): 352-359 https://doi.org/10.13995/j.cnki.11-1802/ts.041656

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6672 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉