Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan; Michael C. Qian

doi:10.1021/jf052635t

journal article Mar 03, 2006

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan Michael C. Qian

Journal of Agricultural and Food Chemistry Vol. 54 No. 7 pp. 2695-2704 · American Chemical Society (ACS)

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Details

Published: Mar 03, 2006
Vol/Issue: 54(7)
Pages: 2695-2704

Authors

W

Wenlai Fan

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331

M

Michael C. Qian

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331

Cite This Article

Wenlai Fan, Michael C. Qian (2006). Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry, 54(7), 2695-2704. https://doi.org/10.1021/jf052635t

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

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