全部文献期刊会议图书|学者科研项目
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作者:Guangyuan Jin , Yang Zhu , Yan Xu
来源:[J].Trends in Food Science & Technology(IF 4.135), 2017Elsevier
摘要:Abstract(#br)Background(#br)Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standar...
作者:Xinyuan Zhang , Chengcheng Wang , Lulu Wang ...
来源:[J].Journal of Chromatography A(IF 4.612), 2020, Vol.1610Elsevier
摘要:Abstract(#br)A headspace solid-phase microextraction Arrow (HS-SPME Arrow) method coupled with gas chromatography-mass spectrometry (GC–MS) was developed for the quantitation of a large number of aroma compounds in Chinese liquor (Baijiu). Optimization of extraction conditi...
作者:Hailong Li , Weixing Huang , Caihong Shen ...
来源:[J].Food and Bioproducts Processing(IF 1.855), 2012, Vol.90 (3), pp.392-398Elsevier
摘要:Abstract(#br)Systematic experiments were carried out to optimize the distillation process of Chinese liquor through an industrial-scale distiller. Effect of the operation conditions on the yield and quality of the liquor, and variation of liquor components during distillation wer...
作者:Chuan-dong Wang , Qi Chen , Qian Wang ...
来源:[J].Food Research International(IF 3.005), 2014, Vol.62, pp.894-901Elsevier
摘要:Abstract(#br)The strong aromatic Chinese liquors are batch-brewed in mud cellars, but the changes in the brewing microflora and their effects on the production of flavors are mostly unclear. In the liquor brewing industry, it is a mystery that older cellars produce better tastin...
作者:Qiong Zhou , Shunping Zhang , Yuxiao Li ...
来源:[J].Sensors & Actuators: B. Chemical(IF 3.535), 2011, Vol.160 (1), pp.483-489Elsevier
摘要:Abstract(#br)Electronic nose has been widely used in the classification of liquid samples, such as vinegars, wines and liquors, which have complex components. The difficulty of these classifications is how to get the information of the trace components in these samples. In this p...
作者:Hai Du , Bo Liu , Xueshan Wang ...
来源:[J].International Journal of Food Microbiology(IF 3.425), 2017, Vol.260, pp.27-35Elsevier
摘要:Abstract(#br)The compound p -cresol is the major off-odor and toxic component of strong aroma-type Chinese liquor. To trace its origin, the p- cresol contents in the liquor-making process were detected by gas chromatography-mass spectrometry. The prokaryotic communities involved ...
作者:Guiqiang He , Jun Huang , Chongde Wu ...
来源:[J].Food Research International(IF 3.005), 2020, Vol.129Elsevier
摘要:... Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate analysis, ...
作者:Yongtao Han , Le Song , Shaowen Liu ...
来源:[J].Food Chemistry(IF 3.334), 2018, Vol.241, pp.258-267Elsevier
摘要:Abstract(#br)A multi-residue method was developed for the determination of 124 pesticide residues in Chinese liquor and liquor-making raw materials (sorghum and rice hull) by rapid Multi-plug Filtration Cleanup (m-PFC) and GC–MS/MS detection. Different combination and proport...
作者:Pingyan Cheng , Wenlai Fan , Yan Xu
来源:[J].Food Control(IF 2.738), 2014, Vol.35 (1), pp.153-158Elsevier
摘要:Abstract(#br)Determination of Chinese liquor from different geographic origins is benefit for controlling liquor quality and safeguarding the interests of consumers. In the study, 131 Chinese liquor samples were detected by the headspace (HS)-solid phase microextraction (SPME)-ma...
作者:Qun Wu , Bi Chen , Yan Xu
来源:[J].International Journal of Food Microbiology(IF 3.425), 2015, Vol.200, pp.39-46Elsevier
摘要:Abstract(#br)Maotai -flavor liquor is produced by simultaneous saccharification and fermentation (SSF), in which filamentous fungi produce hydrolases to degrade the starch into fermentable sugar. Saccharomyces cerevisiae simultaneously transforms the sugars to ethanol and flavor ...

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