Research Progress on Flavor Chemistry and Healthy Function of Baijiu

被引：0
|
作者：
Sun B. [1 ,2 ]
Huang M. [1 ,2 ]
Wang J. [1 ,2 ]
机构：
[1] Beijing Technology and Business University, Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing
[2] Beijing Technology and Business University, Beijing Laboratory of Food Quality and Safety, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 05期
关键词：
Baijiu; Flavor; Healthy functions; Interaction mechanism; Moderate drinking;
D O I：
10.16429/j.1009-7848.2021.05.001
中图分类号：
学科分类号：
摘要：
Baijiu is Chinese national liquor with a long history. It is also a typical representative element of traditional culture and occupies an important position in the national economy. It meets people's needs for a better life not only from material, but also from the spirit. In view of this, the flavor and health benefits of Baijiu have always been the research focuses. This paper summarized the research methods, achievements and problems of Baijiu in two aspects of flavor and health efficacy in recent years, and put forward the future research directions. The aim was to provide a reference for the healthy development of Baijiu industry and even the whole liquor-making industry. © 2021, Editorial Office of Journal of CIFST. All right reserved.
引用
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页码：1 / 13
页数：12
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