2023peer-reviewed52 citations
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang +2 more
Food Chemistry
Concepts
AromaEthyl hexanoateFlavorFood scienceChemistryOdorFermentationEthyl lactate