PDF
Cite
Share

facebook

twitter

google

linkedin

Issue 05

Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2004 > (05): 133-134.

PDF (151 KB)

More Information

Graphical Abstract

Abstract

FullText(HTML)

References (0)

References

[1]	HUANG Chen, GUO Dejun, YOU Gang, QIN Ningjing. Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(2): 252-259. DOI: 10.13386/j.issn1002-0306.2023030239
[2]	REN Xiao-yu, ZHANG Shao-yun, PEI Xiao-jing, XIE Li-na, DU Wen-bo, SUO Ran. Optimization of extraction conditions for SPME-GC-MS analysis of volatile components in jujube brandy[J]. Science and Technology of Food Industry, 2018, 39(7): 249-254,291. DOI: 10.13386/j.issn1002-0306.2018.07.044
[3]	ZENG Chao-zhen, KANG San-jiang, ZHANG Ji-hong, ZHANG Fang, ZHANG Hai-yan, LI Ming-ze. Effect of mixed cultured of Hansenula anomala and Saccharomyces cerevisiae on flavor compounds during apple brandy fermentation[J]. Science and Technology of Food Industry, 2018, 39(5): 250-255.
[4]	YAN Chao, HOU Li-juan, QI Xiao-ru, ZHAO Huan, WANG Jie. Variation of amino acids and organic acids in fermented grains during fermentation of jujube brandy[J]. Science and Technology of Food Industry, 2017, (14): 121-125. DOI: 10.13386/j.issn1002-0306.2017.14.024
[5]	ZHANG Miao-miao, CAO Guo-zhen, MIAO Jian-shun, LI Wen-jian, LU Dong. Research progress in artificial aging of brandy and Chinese liquor with physical methods[J]. Science and Technology of Food Industry, 2014, (22): 392-396. DOI: 10.13386/j.issn1002-0306.2014.22.077
[6]	Effect of different nitrogen source and concentration on the apple brandy fermentation[J]. Science and Technology of Food Industry, 2013, (08): 205-209. DOI: 10.13386/j.issn1002-0306.2013.08.069
[7]	Study on the investigation of aging ginkgo brandy[J]. Science and Technology of Food Industry, 2012, (18): 282-285. DOI: 10.13386/j.issn1002-0306.2012.18.076