Analysis of quality and volatile flavor substances of six kinds of commercial Douchi

Analysis of quality and volatile flavor substances of six kinds of commercial Douchi

In order to provide data support and references for the development and flavor improvement of Douchi products, using six kinds of commercial common Douchi from different production areas with different fermentation types (numbered as DC1-DC6) as the research objects, the basic nutritional components...

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Bibliographic Details
Main Author:	QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-07-01
Series:	Zhongguo niangzao
Subjects:	douchi\|umami taste\|volatile flavor component\|sensory evaluation
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdf
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