Impact of thermal sterilization on key aroma compounds in Korean traditional rice wine and aroma quality recovery strategies

WANG Meiqi, XIONG Sirui, JIN Tieyan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 344-354.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 344-354. DOI: 10.13995/j.cnki.11-1802/ts.044320

Impact of thermal sterilization on key aroma compounds in Korean traditional rice wine and aroma quality recovery strategies

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 344-354 https://doi.org/10.13995/j.cnki.11-1802/ts.044320

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