Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-Aroma Baijiu Brewing Process
- DOI
- 10.3390/foods15122211
- Published
- 2026-06-19
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15122211,
title = {Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-Aroma Baijiu Brewing Process},
author = {Shenglan Xu and Jun Xu and Qingshan Wu and Huimin Zhou and Die Lu and Lili Jia and Fusheng Chen},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15122211},
url = {https://doi.org/10.3390/foods15122211}
}RIS
TY - JOUR TI - Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-Aroma Baijiu Brewing Process AU - Shenglan Xu AU - Jun Xu AU - Qingshan Wu AU - Huimin Zhou AU - Die Lu AU - Lili Jia AU - Fusheng Chen PY - 2026 JO - Foods DO - 10.3390/foods15122211 UR - https://doi.org/10.3390/foods15122211 ER -
APA
Xu, S., Xu, J., Wu, Q., Zhou, H., Lu, D., Jia, L., & Chen, F. (2026). Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-Aroma Baijiu Brewing Process. Foods. https://doi.org/10.3390/foods15122211
Source records
- crossref · retrieved 2026-09-26T21:53:42.547Z