Changes of sensory and physicochemical indicators and analysis of volatile flavor components during fermentation process of quinoa truffle alcoholic beverage

doi:10.11882/j.issn.0254-5071.2023.11.040

HU Haiyang, XIAO Yu, WU Yiyou, DAI Ya, DENG Jinpeng, HU Yichen, DENG Jie, LI Xiang

China Brewing ›› 2023, Vol. 42 ›› Issue (11) : 254-261.

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China Brewing ›› 2023, Vol. 42 ›› Issue (11) : 254-261. DOI: 10.11882/j.issn.0254-5071.2023.11.040

Changes of sensory and physicochemical indicators and analysis of volatile flavor components during fermentation process of quinoa truffle alcoholic beverage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(11): 254-261 https://doi.org/10.11882/j.issn.0254-5071.2023.11.040

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Received	Revised
2022-11-17	2023-03-05
Issue Date
2023-12-15

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