日本INSENT電子舌在酒感官評價方面的應用文集（四）

1、Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines
一種創新的混合曲(發酵發酵劑)的生產和不同的糯玉米酒的質量比較    南京農業大學    J Sci Food Agric 2020

2、Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
紅曲霉米醋固態發酵過程中味覺活性指標及其與抗氧化能力的相關性    北京市食品科學研究院   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
基于電子感官和HS-SPME-GC-MS分析的兩種用廢咖啡渣提取液生產的酒飲料感官特性    海南大學食品科學與工程學院    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發酵劑發酵米酒的風味特征     上海工程學院香精香料技術學院