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Updated: Jul 5, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters

Yuchen Gao1, Qiang Yang2, Guangyuan Jin1

  • 1Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|January 23, 2024
PubMed

Keywords:
aroma compoundsbaijiucut pointskinetic charactersolid-state distillation

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