Effect of different pretreatment methods on volatile flavor components of sauce-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2023.12.023

Effect of different pretreatment methods on volatile flavor components of sauce-flavor Baijiu

WANG Mei, LI Zheng, PAN Lingling, YANG Yajiao, YUAN Qi, LUO Mingyou, ZHAO Jinsong

China Brewing ›› 2023, Vol. 42 ›› Issue (12) : 143-152.

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China Brewing ›› 2023, Vol. 42 ›› Issue (12) : 143-152. DOI: 10.11882/j.issn.0254-5071.2023.12.023

Effect of different pretreatment methods on volatile flavor components of sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(12): 143-152 https://doi.org/10.11882/j.issn.0254-5071.2023.12.023

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Received	Revised	Published
2023-05-13	2023-08-09	2023-12-25
Issue Date
2024-01-02

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