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Updated: May 15, 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

Published on: May 19, 2023

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甜酒中的化学和挥发性化合物:加工方法的影响

Yunying Li1, Lin Li2, Qian Liu1

  • 1College of Life Sciences, Yantai University, Yantai 264005, China.

Foods (Basel, Switzerland)
|May 14, 2025
PubMed
概括

不同的热处理方法显著改变了甜子白兰地中的芳香化合物. 了解挥发性有机化合物 (VOC) 的这些变化是开发独特风味的关键.

关键词:
味道特征 味道特征 味道特征气体染色学离子移动性光谱学处理方法加工方法.甜子白兰地是什么意思挥发性有机化合物 挥发性有机化合物

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