Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
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DOI: 10.1038/s41598-017-17549-x
Abstract: Changes in main volatile compounds of Chinese liquor after high pressure (HP) treatment and following short term storage were investigated. 400 MPa-15 min & 400 MPa-30 min were applied to young liquor. Results from gas… read more here.
Keywords: storage; compounds chinese; main volatile; chinese liquor ... See more keywords