Analysis of volatile flavor components and safety evaluation of Gastrodia elata Lujiu
Gastrodia elata Lujiu was prepared with G. elata, American ginseng and wolfberry as raw materials, and strong-flavor (Nongxiangxing) Baijiu as base liquor. The volatile flavor components of 5 different production batches of base liquor (1#-5#) were detected. The key volatile flavor components (ROAV&...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-141.pdf |
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