Investigating the Effects of Terpenoid Fortification on the Flavor and Bioactive Properties of Strong‐Flavor Baijiu
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Yue Sun
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, China
raw_author_name: Wei Lu
raw_affiliation_strings: Anhui Provincial Key Laboratory of Intelligent Solid‐State Fermentation Technology  Bozhou Anhui China
Anhui Provincial Key Laboratory of Intelligent Solid-State Fermentation Technology, Bozhou, Anhui, China
raw_author_name: Anjun Li
raw_affiliation_strings: Anhui Provincial Key Laboratory of Intelligent Solid‐State Fermentation Technology  Bozhou Anhui China
Anhui Provincial Key Laboratory of Intelligent Solid-State Fermentation Technology, Bozhou, Anhui, China
raw_author_name: Kai Zang
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, China
raw_author_name: Baolong Zhao
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, China
raw_author_name: Mengyao Liu
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
raw_author_name: Dongrui Zhao
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
raw_author_name: Baoguo Sun
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, China
raw_author_name: Jinyuan Sun
raw_affiliation_strings: Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University  Beijing China
Key Laboratory of Geriatric Nutrition and Health Beijing Technology and Business University, Ministry of Education  Beijing China
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing, China