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。
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.
出处
《酿酒科技》
2011年第8期96-98,103,共4页
Liquor-Making Science & Technology
关键词
黄酒
风味物质
研究进展
Chinese rice wine, flavor components, research and development
