Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging
Wei Jia, Chenna Di, Rong Zhang, Lin Shi
Topics & Concepts
AromaFlavorFood scienceChemistryMucinAmylaseAroma compoundSalivaBiochemistryEnzymeFermentation and Sensory AnalysisBee Products Chemical AnalysisFood Quality and Safety Studies