日晒陈化过程中品质变异因子的锚定及其对BCSGB风味品质的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Properties Pub Date : 2023-12-01 DOI:10.1080/10942912.2023.2281885

Hao Chen, Yaxin Hou, He Huang, Yue Sun, Yashuai Wu, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun

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引用次数: 0

摘要

陈酿过程对于提高白酒的和谐和丰满度至关重要。然而，传统的老化过程消耗空间和时间，并显著增加了…

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Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

The aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times and significantly increased the loss o...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.