Changes of volatile compounds in different layers of fermented grains during Lu-flavor Baijiu brewing

doi:10.11882/j.issn.0254-5071.2022.05.006

AO Ling, MEI Junlan, LANG Zhaowei, ZENG Shan, SHEN Xiaojuan, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, WANG Songtao, SHEN Caihong, SHI Jinsong, XU Zhenghong

China Brewing ›› 2022, Vol. 41 ›› Issue (5) : 28-33.

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China Brewing ›› 2022, Vol. 41 ›› Issue (5) : 28-33. DOI: 10.11882/j.issn.0254-5071.2022.05.006

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Changes of volatile compounds in different layers of fermented grains during Lu-flavor Baijiu brewing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(5): 28-33 https://doi.org/10.11882/j.issn.0254-5071.2022.05.006

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