Changes of volatile flavor substances in different layers of fermented grains in the mechanized production of strong-flavor Baijiu
In this study, using fermented grain in the mechanized brewing process of strong-flavor (Nongxiangxing) Baijiu as the research object, based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), the volatile flavor substances in fermented grains...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-114.pdf |
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