Alternate Title: Optimization of Xiaoqu Baijiu technology with arrow bamboo as auxiliary material. (English)

المؤلفون: 邹玉锋, 雷磊, 李筱斌, 许强, 边名鸿

المصدر: China Brewing; 2020, Vol. 39 Issue 11, p203-207, 5p

مصطلحات موضوعية: ETHYL acetate, BAMBOO, SIZE reduction of materials, SENSORY evaluation, ODORS, FOOD aroma, WINE flavor & odor