The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu)
Shiqi Yang, Wenlai Fan, Yao Nie, Yan Xu
Topics & Concepts
MelanoidinChemistryFermentationDistilled waterDistillationFood sciencePhenolsChemical compositionChromatographyPhenolMaillard reactionOrganic chemistrymelanin and skin pigmentationPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis