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Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c02867
Abstract: Excessive and uncoordinated bitterness of Shaoxing Huangjiu, a traditional Chinese rice wine, reduces its acceptance by consumers. To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on…
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Keywords:
shaoxing huangjiu;
taste;
ethyl;
bitter compounds ... See more keywords