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| 黄酒风味物质成分的研究进展 | |
| 引用本文： | 王家林,张颖,于秦峰. 黄酒风味物质成分的研究进展[J]. 酿酒科技, 2011, 0(8): 96-98,103 |
| 作者姓名： | 王家林 张颖 于秦峰 |
| 作者单位： | 1. 青岛科技大学生物工程与技术系,山东青岛,266042 2. 妙府老酒有限公司,山东青岛,266042 |
| 摘 要： | 从黄酒挥发性风味成分、黄酒多酚、微量元素、有机酸、氨基酸、蛋白质、糖类几个方面,综述了近年来对黄酒风味物质成分的研究进展。 |
| 关 键 词： | 黄酒 风味物质 研究进展 |
Research Progress of Flavoring Components in Yellow Rice Wine |
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| WANG Jialin,ZHANG Ying , YU Qinfeng. Research Progress of Flavoring Components in Yellow Rice Wine[J]. Liquor-making Science & Technology, 2011, 0(8): 96-98,103 | |
| Authors: | WANG Jialin ZHANG Ying YU Qinfeng |
| Affiliation: | WANG Jialin1,ZHANG Ying1 and YU Qinfeng2(1.Bioengineering Department of Qingdao University of Science and Technology,Qingdao,Shandong 266042,2.Miaofu Laojiu Co.Ltd.,China) |
| Abstract: | The research progress of flavoring components in yellow rice wine in recent years such as volatile flavoring components, polyphenols, trace elements, organic acids, amino acids, proteins, and sugar etc. was reviewed in this paper. |
| Keywords: | Chinese rice wine flavor components research and development |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |