The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor
Both the magnetic field treatment and the microwave treatment can affect the concentration of aroma compounds in liquor, but there are few researches on the composite treatment that combining the two. In this study, the effects of separate pulsed magnetic field (PMF), microwave field, and PMF-microw...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1992017 |