日本INSENT电子舌在酒感官评价方面的应用文集（四）

1、Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines
一种创新的混合曲(发酵发酵剂)的生产和不同的糯玉米酒的质量比较    南京农业大学    J Sci Food Agric 2020

2、Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
红曲霉米醋固态发酵过程中味觉活性指标及其与抗氧化能力的相关性    北京市食品科学研究院   Journal of Food Composition and Analysis
Volume 104, December 2021, 104133

3、Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses
基于电子感官和HS-SPME-GC-MS分析的两种用废咖啡渣提取液生产的酒精饮料感官特性    海南大学食品科学与工程学院    Fermentation 2021, 7(4), 254; 

4、Flavor characteristics of rice wine fermented with mixed starter by molds and yeast strains
用霉菌和酵母菌株混合发酵剂发酵米酒的风味特征     上海工程学院香精香料技术学院