Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor <em>Baijiu</em> fermentation

doi:10.11882/j.issn.0254-5071.2024.03.010

Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation

WANG Le, WEI Gong, GUO Yizhen, LIU De, WANG Hui, ZHANG Min, SHI Hui, QU Hui, HE Yunjun, REN Guojun, YAN Wei

China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 63-71.

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China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 63-71. DOI: 10.11882/j.issn.0254-5071.2024.03.010

Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(3): 63-71 https://doi.org/10.11882/j.issn.0254-5071.2024.03.010

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Received	Revised	Published
2023-07-25	2023-09-11	2024-03-25
Issue Date
2024-04-19

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