Effect of artificial aging methods on flavor and antioxidant activities of Tricholoma matsutake Huangjiu
In order to study the effects of different artificial aging methods (microwave aging, ultrasonic aging, alternating hot and cold aging and natural aging) on the flavor and antioxidant activities of Tricholoma matsutake Huangjiu, the flavor of T. matsutake Huangjiu were analyzed by headspace solid-ph...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-216.pdf |
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