Correlation among volatile flavor substances, amino acids and sensory evaluation of Mimaiqu rice wine

doi:10.11882/j.issn.0254-5071.2021.10.009

YAN Qin, WU Wenchi, ZHANG Kaizheng

China Brewing ›› 2021, Vol. 40 ›› Issue (10) : 56-63.

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China Brewing ›› 2021, Vol. 40 ›› Issue (10) : 56-63. DOI: 10.11882/j.issn.0254-5071.2021.10.009

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Correlation among volatile flavor substances, amino acids and sensory evaluation of Mimaiqu rice wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(10): 56-63 https://doi.org/10.11882/j.issn.0254-5071.2021.10.009

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