Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
In order to explore the effect of rice with different amylose content on flavor substances of light-flavor (Qingxiangxing) Baijiu produced with rice and sorghum, the sensory evaluation of light-flavor Baijiu brewed by rice with different amylose content was carried out. The flavor substances were de...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-99.pdf |
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