Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

(2014) Rui-Ying Cui et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

(2014) Jia Zheng et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

(2014) Dianhui Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

(2014) Y. Arrieta-Garay et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation

(2011) Hailong Li et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter

(2011) Chunlin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

(2011) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

VARIATIONS OF FLAVOR SUBSTANCES IN DISTILLATION PROCESS OF CHINESE LUZHOU-FLAVOR LIQUOR

(2011) HAILONG LI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Analysis of volatile compounds of mango wine

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

(2010) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

(2010) Bao Jiang et al.   MOLECULES

CACHAÇAPRODUCTION IN A LAB-SCALE ALEMBIC: MODELING AND COMPUTATIONAL SIMULATION

(2009) HELENA F.A. SCANAVINI et al.   JOURNAL OF FOOD PROCESS ENGINEERING