Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu
High-quality raw materials constitute a critical prerequisite for crafting premium Baijiu. This study aimed to explore the correlation between the physicochemical properties of sorghum and the quality of Qingcha Daqu Baijiu. Utilizing gas chromatography, this research analyzed the flavor compound pr...
| 發表在: | Shipin gongye ke-ji |
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| Main Authors: | , , , , , |
| 格式: | Article |
| 語言: | 中文 |
| 出版: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100255 |