Optimization of saccharification culture process and analysis of volatile flavor components of Qingchuan <em>Huangjiu</em>

doi:10.11882/j.issn.0254-5071.2025.03.020

Optimization of saccharification culture process and analysis of volatile flavor components of Qingchuan Huangjiu

REN Xiaohu, ZHU Ying, CHEN Lei, YANG Anting, GONG Hucheng, TIAN Shulin, BIAN Minghong, XU Qiang, HAN Baolin

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 129-135.

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China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 129-135. DOI: 10.11882/j.issn.0254-5071.2025.03.020

Optimization of saccharification culture process and analysis of volatile flavor components of Qingchuan Huangjiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(3): 129-135 https://doi.org/10.11882/j.issn.0254-5071.2025.03.020

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Received	Revised
2024-05-27	2024-08-07
Issue Date
2025-04-21

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