Effect of Polygonatum sibiricum on the Volatile Flavor Compounds of Wheat Qu and Its Brewed Huangjiu
To investigate the effect of Polygonatum sibiricum on the volatile flavor compounds of wheat Qu and its brewed Huangjiu, the traditional wheat Qu (PTMQ) and its brewed Huangjiu (PTMQ-W) were used as controls, gas chromatography ion mobility spectroscopy (GC-IMS) was used to qualitatively analyze the...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100029 |
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