Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine
Yijin Yang(University of Shanghai for Science and Technology), Yongjun Xia(University of Shanghai for Science and Technology), Guangqiang Wang(University of Shanghai for Science and Technology), Leren Tao(University of Shanghai for Science and Technology), Jianshen Yu, Lianzhong Ai(University of Shanghai for Science and Technology)
Cited by 129
Abstract
Related Papers
No related papers found
Powered by citation graph analysis