文献
J-GLOBAL ID:201702220191098068
整理番号:17A0882916
芳香とフレーバ化合物に基づくピット泥のと老齢新しい動向へのBeの発酵Zaopeiから蒸留Luzhou風味新鮮生液の識別【Powered by NICT】
Discrimination of Luzhou-flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds
著者 (8件):
Zhang Qianying
(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, Sichuan, China)
,
Yuan Yuju
(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, Sichuan, China)
,
Zeng Liyun
(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, Sichuan, China)
,
Wang Shuang
(Sichuan Jiannanchun Group Co. Ltd., Mianzhu, 618200, Sichuan, China)
,
Tang Qinglan
(Sichuan Jiannanchun Group Co. Ltd., Mianzhu, 618200, Sichuan, China)
,
Wu Zhengyun
(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, Sichuan, China)
,
Zhang Wenxue
(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, Sichuan, China)
,
Zhang Wenxue
(School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, 620860, Sichuan, China)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
123
号:
2
ページ:
242-251
発行年:
2017年
JST資料番号:
C0302A
ISSN:
0046-9750
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)