Analysis of sensory and flavor components characteristics of sauce-flavor <em>Baijiu</em> base liquor with different rounds and grades

doi:10.11882/j.issn.0254-5071.2024.08.010

Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades

YU Xiaobin, HUANG Zhangjun, LIU Xiaogang, YU Songbai, WU Qixiao, SHEN Caihong, AO Ling, AO Zonghua

China Brewing ›› 2024, Vol. 43 ›› Issue (8) : 61-73.

PDF(3295 KB)

China Brewing ›› 2024, Vol. 43 ›› Issue (8) : 61-73. DOI: 10.11882/j.issn.0254-5071.2024.08.010

Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(8): 61-73 https://doi.org/10.11882/j.issn.0254-5071.2024.08.010

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(3295 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2024-05-07	2024-06-28	2024-08-25
Issue Date
2024-09-20

Please choose a citation manager

Content to export