Characterization of the aroma-active compounds in Daqu: A tradition Chinese liquor starter

European Food Research and Technology

Volumn 234, Issue 1, 2012, Pages 69-76

  Zhang, Chunlin ^a   Ao, Zonghua ^b   Chui, WeiQiang ^a   Shen, Caihong ^b   Tao, Wenyi ^a   Zhang, Suyi ^b  

^a JIANGNAN UNIVERSITY   (China)

^b National Engineering Technology Research Center of Solid State Brewing   (China)

Author keywords

AEDA; Aroma active; Daqu; DF; GC O

Indexed keywords

AEDA; AROMA-ACTIVE; DAQU; DF; GC-O;

CALCINATION; FERMENTATION; GAS CHROMATOGRAPHY; STARTERS;

SOLVENT EXTRACTION;

SYZYGIUM AROMATICUM;

EID: 84855214334     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1616-4     Document Type: Article

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