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Preparation of High-Quality Fermented Fish Product
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Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu

Qian Zhang1, Jie Shi2, Ying Wang3

  • 1Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China.

Food Chemistry
|July 29, 2022
PubMed

Keywords:
Aroma compoundsHydrogen bondingInteractionLactic acidvan der Waals forceπ-hydrogen bonds

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