Effect of Fermentation Processing on the Flavor of Baijiu

Sun, Baoguo; Liu, Huilin

doi:10.1021/acs.jafc.8b00692

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Effect of Fermentation Processing on the Flavor of Baijiu

Author(s): Huilin Liu ¹ , Baoguo Sun ¹

Publication date Created: May 21 2018

Publication date (Electronic): May 11 2018

Journal: Journal of Agricultural and Food Chemistry

Publisher: American Chemical Society (ACS)

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Title: Journal of Agricultural and Food Chemistry

Abbreviated Title: J. Agric. Food Chem.

Publisher: American Chemical Society (ACS)

ISSN (Print): 0021-8561

ISSN (Electronic): 1520-5118

Publication date Created: May 21 2018

Publication date Created: June 06 2018

Publication date (Electronic): May 11 2018

Publication date (Print): June 06 2018

Volume: 66

Issue: 22

Pages: 5425-5432

Affiliations

[1 ]Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, People’s Republic of China

Article

DOI: 10.1021/acs.jafc.8b00692

PubMed ID: 29751730

SO-VID: abf42a21-231c-4259-ad6b-f6853f8da3ad

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Effect of Fermentation Processing on the Flavor of Baijiu

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