Work

Saccharification and Flavor Contributions of Individual Grains in Five‐Grain Baijiu Production

Year: 2026

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.70203

Authors: Qin Yang, Chen Wenhui, Li Yiqian

Institution: Shaoyang University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7149029862

FWCI:

Cites: 23

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