Optimization of Fermentation Process and Study on Flavor Characteristics of Licorice Bingguo Wine

Xuehui Luo, Xiaoning Zhang, Min Tian, Jie Wei, Ruigang Wang, Feiyun Yang, Chaoqun Zhang

Open source

DOI: 10.1111/1750-3841.71159
Published: 2026-06
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71159,
  title = {Optimization of Fermentation Process and Study on Flavor Characteristics of Licorice Bingguo Wine},
  author = {Xuehui Luo and Xiaoning Zhang and Min Tian and Jie Wei and Ruigang Wang and Feiyun Yang and Chaoqun Zhang},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71159},
  url = {https://doi.org/10.1111/1750-3841.71159}
}

RIS

TY  - JOUR
TI  - Optimization of Fermentation Process and Study on Flavor Characteristics of Licorice Bingguo Wine
AU  - Xuehui Luo
AU  - Xiaoning Zhang
AU  - Min Tian
AU  - Jie Wei
AU  - Ruigang Wang
AU  - Feiyun Yang
AU  - Chaoqun Zhang
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71159
UR  - https://doi.org/10.1111/1750-3841.71159
ER  -

APA

Luo, X., Zhang, X., Tian, M., Wei, J., Wang, R., Yang, F., & Zhang, C. (2026). Optimization of Fermentation Process and Study on Flavor Characteristics of Licorice Bingguo Wine. Journal of Food Science. https://doi.org/10.1111/1750-3841.71159

Source records

crossref · retrieved 2026-09-25T03:54:33.534Z