Flavor compound differences of light-flavor Baijiu brewed from different varieties of sorghum and correlation with their physicochemical properties

doi:10.11882/j.issn.0254-5071.2023.02.012

LIU Maoke, TIAN Xinhui, LIU Chengyuan, JING Xiaowei, MA Chao, WANG Sisi, NI Xianlin, ZHANG Xingyu, TANG Yuming

China Brewing ›› 2023, Vol. 42 ›› Issue (2) : 70-75.

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China Brewing ›› 2023, Vol. 42 ›› Issue (2) : 70-75. DOI: 10.11882/j.issn.0254-5071.2023.02.012

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Flavor compound differences of light-flavor Baijiu brewed from different varieties of sorghum and correlation with their physicochemical properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(2): 70-75 https://doi.org/10.11882/j.issn.0254-5071.2023.02.012

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