Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor <em>Baijiu</em> with different years

doi:10.11882/j.issn.0254-5071.2025.01.016

Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years

SHI Wei, JIN Xinghong, HUANG Ting, WANG Xiangyong, GUO Ju, ZHAO Meimei, YANG Tingting, SHEN Xingtang

China Brewing ›› 2025, Vol. 44 ›› Issue (1) : 105-111.

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China Brewing ›› 2025, Vol. 44 ›› Issue (1) : 105-111. DOI: 10.11882/j.issn.0254-5071.2025.01.016

Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(1): 105-111 https://doi.org/10.11882/j.issn.0254-5071.2025.01.016

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Received	Revised	Published
2024-05-28	2024-07-21	2025-01-25
Issue Date
2025-03-04

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