Flavor compounds with high odor activity values (OAV?>?1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

已完结 10 由 Tracy 发布于 2025/9/3 11:08:37

DOI:10.1016/j.foodchem.2022.132370
作者：Yijin Yang ,?Lianzhong Ai ,?Zhiyong Mu ,?Haodong Liu ,?Xin Yan ,?Li Ni ,?Hui Zhang ,?Yongjun Xia
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu wa

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:Royal Society of Chemistry (RSC)Synergistic effect of atomically dispersed Cu species and Ti-defects for boosting photocatalytic CO2 reduction over hierarchical TiO2?