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Characterization of Flavor Compounds in Rice-flavor baijiu,..:
Yin, Xuan
;
Yoshizaki, Yumiko
;
Kurazono, Shugo
...
Food Science and Technology Research. 26 (2020) 3 - p. 411-422 , 2020
Link:
https://doi.org/10.3136/fstr.26.411
RT Journal T1 <Title>Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.26.411&Exemplar=1&LAN=DE A1 Yin, Xuan A1 Yoshizaki, Yumiko A1 Kurazono, Shugo A1 Sugimachi, Mina A1 Takeuchi, Haruka A1 Han, Xing-Lin A1 Okutsu, Kayu A1 Futagami, Taiki A1 Tamaki, Hisanori A1 Takamine, Kazunori PB Japanese Society for Food Science and Technology YR 2020 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 26 IS 3 SP 411 OP 422 LK http://dx.doi.org/https://doi.org/10.3136/fstr.26.411 DO https://doi.org/10.3136/fstr.26.411 SF ELIB - SuUB Bremen
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