Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS
In order to explore the effect of different Jiuqu on the flavor of the millet Huangjiu, millet Huangjiu was brewed using three different Jiuqu (Angel Huangjiuqu, Daqu, and Hongqu), and the volatile flavor compounds in the three types of millet Huangjiu were detected by HS-SPME-GC-MS. The results sho...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-274.pdf |