(Q82992380)

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Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis

scientific article published on 01 April 2006

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16569063

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title

Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis (English)

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Europe PubMed Central

PubMed ID

16569063

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16569063%20AND%20SRC:MED&resulttype=core&format=json

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18 January 2020

author name string

Wenlai Fan

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1

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16569063

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16569063%20AND%20SRC:MED&resulttype=core&format=json

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18 January 2020

Michael C Qian

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2

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16569063

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1 April 2006

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16569063

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18 January 2020

published in

Journal of Agricultural and Food Chemistry

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PubMed ID

16569063

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18 January 2020

volume

54

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16569063

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18 January 2020

issue

7

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16569063

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18 January 2020

page(s)

2695-2704

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16569063

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cites work

Formation of Volatile Compounds DuringBacillus subtilis Fermentation of Soya Beans

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DOI

10.1021/JF052635T

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Europe PubMed Central

PubMed ID

16569063

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16569063%20AND%20SRC:MED&resulttype=core&format=json

18 January 2020

1 reference

Europe PubMed Central

PubMed ID

16569063

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16569063%20AND%20SRC:MED&resulttype=core&format=json

(Q82992380)

Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis

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