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	Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine.
	Yijin Yang; Yongjun Xia; Guangqiang Wang; Leren Tao; Jianshen Yu; Lianzhong Ai
刊名	Food chemistry
	2019
卷号	Vol.275页码:407-416
关键词	Chinese rice wine Flavor characteristic Free amino acids High hydrostatic pressure Sensory profile Ultra-high temperature
ISSN号	1873-7072
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4742231
专题	湖南大学
作者单位	1.Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China 2.School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. Shanghai Jinfeng Wine Co., Ltd., Shanghai 200120, PR China. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. Electronic address: ailianzhong@hotmail.com.
推荐引用方式 GB/T 7714	Yijin Yang,Yongjun Xia,Guangqiang Wang,et al. Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine.[J]. Food chemistry,2019,Vol.275:407-416.
APA	Yijin Yang,Yongjun Xia,Guangqiang Wang,Leren Tao,Jianshen Yu,&Lianzhong Ai.(2019).Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine..Food chemistry,Vol.275,407-416.
MLA	Yijin Yang,et al."Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine.".Food chemistry Vol.275(2019):407-416.

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