Analysis of volatile flavor compounds in the fermented grains from 'steaming four times' of barley <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2026.02.023

Analysis of volatile flavor compounds in the fermented grains from 'steaming four times' of barley Baijiu

WANG Jian, JIA Fuchen, YIN Xiaoqing, JIN Yulong, ZHONG Zhengchang, ZHANG Yuhong

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 167-173.

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China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 167-173. DOI: 10.11882/j.issn.0254-5071.2026.02.023

Analysis of volatile flavor compounds in the fermented grains from 'steaming four times' of barley Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 167-173 https://doi.org/10.11882/j.issn.0254-5071.2026.02.023

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Received	Revised
2025-02-09	2025-09-20
Issue Date
2026-03-18

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