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A quality comparison for Xiecun Huangjiu with different agi..:
Yu Zhao
;
Min Li
;
Ping Zhan
...
http://www.sciencedirect.com/science/article/pii/S2590157524000191. , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101132
RT Journal T1 <Title>A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ec2251cc4bf84e5599de98bb11370484&Exemplar=1&LAN=DE A1 Yu Zhao A1 Min Li A1 Ping Zhan A1 Peng Wang A1 Wanying He A1 Honglei Tian PB Elsevier YR 2024 K1 Huangjiu K1 High-throughput sequencing K1 Aging process K1 Key aroma compounds K1 Relationship K1 UPLC K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157524000191 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101132 DO https://doi.org/10.1016/j.fochx.2024.101132 SF ELIB - SuUB Bremen
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