Difference analysis of nutrient compounds and volatile aroma compounds of different types of rice used in Te-flavor Baijiu brewing

doi:10.11882/j.issn.0254-5071.2022.02.006

CAI Wenqin, HONG Lixia, WU Shengwen, WAN Yin, FU Guiming, LIU Chengmei, XIE Zijun, CHEN Yanru, LIN Pei, WU Xiaojiang, ZENG Tingting

China Brewing ›› 2022, Vol. 41 ›› Issue (2) : 29-33.

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China Brewing ›› 2022, Vol. 41 ›› Issue (2) : 29-33. DOI: 10.11882/j.issn.0254-5071.2022.02.006

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Difference analysis of nutrient compounds and volatile aroma compounds of different types of rice used in Te-flavor Baijiu brewing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(2): 29-33 https://doi.org/10.11882/j.issn.0254-5071.2022.02.006

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