Concepedia

Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry

Wenjun Rao, Xin Li, Linhua Ouyang, Shuilan Zhu, Shuai Hu, Jinying Zhou

Food Bioscience · 2023 · 31 citations · 38 references

References

38

Fermented beverages of pre- and proto-historic China

Patrick E. McGovern, Juzhong Zhang, Jigen Tang et al. · Proceedings of the National Academy of Sciences · 2004 · 1.1K citations · Full text

Humanities, Anthropology, Archaeology +17

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

Daniel Granato, Jânio Sousa Santos, Graziela Bragueto Escher et al. · Trends in Food Science & Technology · 2017 · 974 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Mystery behind Chinese liquor fermentation

Guangyuan Jin, Yang Zhu, Yan Xu · Trends in Food Science & Technology · 2017 · 698 citations · Full text

Agriculture, Food Science, Microbiology +17

Baijiu (白酒), Chinese liquor: History, classification and manufacture

Xiaowei Zheng, Bei‐Zhong Han · Journal of Ethnic Foods · 2016 · 428 citations · Full text

Agriculture, Food Science, Microbiology +14

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2006 · 403 citations

Agriculture, Chemistry, Analytical Chemistry +15