日本INSENT電子舌在酒感官評價方面的應(yīng)用文集（四）

1、Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines
一種創(chuàng)新的混合曲(發(fā)酵發(fā)酵劑)的生產(chǎn)和不同的糯玉米酒的質(zhì)量比較    南京農(nóng)業(yè)大學(xué)    J Sci Food Agric 2020

2、Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
紅曲霉米醋固態(tài)發(fā)酵過程中味覺活性指標(biāo)及其與抗氧化能力的相關(guān)性    北京市食品科學(xué)研究院   Journal of Food Composition and Analysis
Volume 104, December 2021, 104133

3、Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses
基于電子感官和HS-SPME-GC-MS分析的兩種用廢咖啡渣提取液生產(chǎn)的酒飲料感官特性    海南大學(xué)食品科學(xué)與工程學(xué)院    Fermentation 2021, 7(4), 254; 

4、Flavor characteristics of rice wine fermented with mixed starter by molds and yeast strains
用霉菌和酵母菌株混合發(fā)酵劑發(fā)酵米酒的風(fēng)味特征     上海工程學(xué)院香精香料技術(shù)學(xué)院