Difference analysis of flavor characteristics of Jiangxiangxing Baijiu in Guizhou regions with different altitude
To investigate the differences in volatile flavor components of sauce-flavor (Jiangxiangxing) Baijiu in Guizhou regions with different altitude, the volatile flavor components were determined by gas chromatography (GC) and electronic nose technique. The results were systematically evaluated using pr...
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| Main Author: | |
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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/0254-5071-2025-44-6-92.pdf |
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