Structural characterization of Dendrobium officinale polysaccharide DOP2 and its effect on aroma of sauce-flavor Baijiu base liquor used in Lujiu production

YAN Shihao, LI Ke, ZHANG Wei, CAO Qian, YAN Laifa, GUO Yuzhen, YANG Shengbing, LIANG Jiaqian, LU Zhenming, ZHANG Xiaojuan, XU Hongyu

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 305-313.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 305-313. DOI: 10.13995/j.cnki.11-1802/ts.046579

Structural characterization of Dendrobium officinale polysaccharide DOP2 and its effect on aroma of sauce-flavor Baijiu base liquor used in Lujiu production

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 305-313 https://doi.org/10.13995/j.cnki.11-1802/ts.046579

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