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白酒风味化合物及其风味微生物研究进展

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对白酒风味化合物的检测技术及香型进行了概述,着重介绍了风味化合物及风味微生物的研究进展。提出了研究白酒风味化合物与风味微生物关系的重要性,为白酒酿造的理论研究奠定基础。
Research Progress in Liquor Flavoring Compounds and Its Flavoring Microbes
The detection technology and the flavoring type of liquor flavoring compounds were reviewed in this paper.Especially,the research progress in liquor flavoring compounds and flavoring microbes was introduced.Besides,the significance in studying the relationship between liquor flavoring compounds and liquor flavoring microbes was elaborated,which could lay the foundation for theoretical research on liquor-making.

Baijiu(liquor)flavorresearch progress

赵爽、杨春霞、窦屾、徐曼、廖永红

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北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京100048

白酒 风味 研究进展

国家"十二五"科技支撑计划项目课题*

2011BAD23B012011BAC11B06

2012

酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

CSTPCD北大核心
影响因子:0.589
ISSN:1001-9286
年,卷(期):2012.(3)
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