Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation
The changes of physicochemical indexes and main flavor substances in six position points of fermented grains at different spatial levels during the fermentation of Northern strong-flavor (Nongxiangxing) Baijiu were studied. The results showed that the changes of physicochemical indexes and flavor su...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-63.pdf |
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