研究论文
Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism
Lihua Chen, Qinghua Peng, Yuhang Chen, Fuhong Che, Zhanxiu Chen, Shengbao Feng
Shanghai Institute of Technology Qinghai New Energy (China)
来源Food Research International
年份2025
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逐年被引趋势
630
626
关键指标
6
被引次数 · OpenAlex
3.62
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 7%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
34
参考文献
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Food Quality and Safety Studies · Phytochemicals and Antioxidant Activities
参考文献 34
Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors
被引 275Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2005
Effect of zinc addition on copper catalyst in isoamyl alcohol dehydrogenation
被引 25Ching‐Yeh Shiau, S Chen, Jie‐Chang Tsai · Applied Catalysis A General · 2000
Mystery behind Chinese liquor fermentation
被引 709Guangyuan Jin, Yang Zhu, Yan Xu · Trends in Food Science & Technology · 2017
此处列出前 3 条
引用本文 6
Black highland barley as a characteristic grain of the Qinghai-Tibet Plateau: profile on its nutritional functional properties and food processing applications
被引 2Xiaonan Yan, Hang Yuan, Yuehang Yang · Food Research International · 2026
Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications
被引 0Mengqi Dai, Zehua Niu, LU Yan-ping · Comprehensive Reviews in Food Science and Food Safety · 2026
Key aroma-active compounds and machine learning classification of chestnut baijiu revealed by molecular sensory, docking, and pathway analyses
被引 0Dan Li, Xinyue Zhang, Xiaohui Dou · Food Research International · 2026
按被引量排序，此处列出前 3 条