Results 151 to 160 of about 3,669 (162)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Foods, 2022
Jinyuan Sun, Hehe Li, Huang Mingquan
exaly  

Research progress of trace components in sesame-aroma type of baijiu

Food Research International, 2020
Jiaxin Hong, Dongrui Zhao
exaly  

Research Progress on the Profile of Trace Components in Baijiu

Food Reviews International, 2023
Baoguo Sun, Jiaxin Hong, Dongrui Zhao
exaly  

Recent advances in Baijiu analysis by chromatography based technology–A review

Food Chemistry, 2020
Wei Jia, Zibian Fan, Xiaogang Chu
exaly  

Nitrogenous compounds and Chinese baijiu: a review

Journal of the Institute of Brewing, 2022
Jian-Gang Yang, Huilai Sun
exaly  

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Food Chemistry, 2021
Elżbieta Gorska-Horczyczak, Agnieszka Wierzbicka, Henryk Jelen   +2 more
exaly  

Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation

Food Research International, 2020
Qun Wu, Yan Xu
exaly  

Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu

Food Research International, 2023
exaly  

Sesame flavour baijiu: a review

Journal of the Institute of Brewing, 2020
Jinglei Li, Ming Ye, Xian Zhang
exaly  

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Trends in Food Science and Technology
Xuewu Guo, Ping Tang, Yefu Chen
exaly