Results 191 to 200 of about 4,055 (228)

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food Chemistry, 2022
Baoguo Sun
exaly  

Chemical Components of Chinese Baijiu

2023
Wenxi Yang, Keith Cadwallader
openaire   +1 more source

Baijiu

2022
openaire   +1 more source

Famous Baijiu

2021
openaire   +1 more source

Nitrogenous compounds and Chinese baijiu: a review

Journal of the Institute of Brewing, 2022
Huilai Sun, Bin Ni, Jiangang Yang, Yue Qin   +3 more
openaire   +1 more source

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

Food Chemistry, 2021
, Baoguo Sun
exaly  

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

International Journal of Food Microbiology, 2021
Hai Du, Yan Xu
exaly  

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

Food Research International, 2021
Zhen-Ming Lu, Li-Juan Chai, Qi Li
exaly  

Functional Microorganisms Associated with Baijiu Fermentation

2023
Yi Fan, Bei-Zhong Han
openaire   +1 more source

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Food Chemistry, 2020
Xuebo Song, Qiangzhong Zhao, Fuping Zheng   +2 more
exaly