Chemical aggregation of carbonyl compounds as the core contributor to chromatic alterations in jiangxiangxing baijiu aging

Food Chemistry 2026

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Authors: Zhisong Wang, Qi Chen, Gao Chuanchuan, Xiaogang Zhang, Liang Zhou, Huan Wang, Yi Luo, Cuimei Zhao, Jiangxue Han, Yan Li

DOI: 10.1016/j.foodchem.2026.147980

Cited by: 0

References: 34

Fields of Study & Subjects

Fermentation and Sensory Analysis Food Quality and Safety Studies Food and Agricultural Sciences

References 34