Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|11|C2373-C2381

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.11, 2015-11, pp. : C2373-C2381

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Investigation of the main parameters during the fermentation of Chinese Luzhou‐f lavour liquor

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 121, Iss. 1, 2015-02 ,pp. : 145-154

John Wiley & Sons Inc

Access to resources Recommend Favorite

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

By  

JOURNAL OF FOOD SCIENCE, Vol. 22-1147, Iss. 9, 2015-09 ,pp. : 2005-2014

John Wiley & Sons Inc

Access to resources Recommend Favorite

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 9, 2015-09 ,pp. : 2005-2014

John Wiley & Sons Inc

Access to resources Recommend Favorite

Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 4, 2015-04 ,pp. : C687-C694

John Wiley & Sons Inc

Access to resources Recommend Favorite

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 7, 2015-07 ,pp. : C1476-C1489

John Wiley & Sons Inc

Access to resources Recommend Favorite