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- W2357478479 abstract "Flavoring compounds in double-bottom fermented grains of Nong-flavor liquor were extracted by soxhlet extraction method and then underwent isolation and qualitative analysis by GC-MS. Nineteen kinds of main flavoring compounds were identified. Ten belonged to ester compounds(52.6 % of total main flavoring compounds),which contributed to the mellow ester aroma of Nong-flavor liquor." @default.
- W2357478479 created "2016-06-24" @default.
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- W2357478479 date "2013-01-01" @default.
- W2357478479 modified "2023-09-25" @default.
- W2357478479 title "Analysis of Flavoring Compounds in Double-bottom Fermented Grains of Nong-flavor Liquor by GC-MS" @default.
- W2357478479 hasPublicationYear "2013" @default.
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