Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

Autor:	Kazunori Takamine, Xing-Lin Han, Kayu Okutsu, Shugo Kurazono, Mina Sugimachi, Xuan Yin, Yumiko Yoshizaki, Hisanori Tamaki, Haruka Takeuchi, Taiki Futagami
Rok vydání:	2020
Předmět:	Marketing chemistry.chemical_compound Chemistry General Chemical Engineering Ethyl lactate Food science Industrial and Manufacturing Engineering Flavor Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 26:411-422
ISSN:	1881-3984 1344-6606
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3b59f19cb796d0c2dc7e37a438c44349 https://doi.org/10.3136/fstr.26.411 Zobrazit plný text záznamu