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Keyword [soy sauce-aroma type Baijiu]
Result: 1 - 3 | Page: 1 of 1
1.
Sensory-Guided Analysis Of Retronasal Burnt Aroma And Less-Volatile Bitter Taste Compounds In Soy Sauce Aroma Type Baijiu
2.
Characterization Of Potent Odorants Causing A "Pickle-Like" Off-Odor In Soy Sauce-Aroma Type Baijiu
3.
Analysis Of Microecology In The Brewing Process Of Soy Sauce Aroma Type Baijiu In Tianjin And Studies On The Mechanisms Underlying The Alcohol Tolerance And Metabolism Of Probiotics
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