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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor

Efecto de diferentes tratamientos con campos magnéticos pulsados y combinados de microondas en los compuestos aromáticos y las características sensoriales del licor chino con sabor a salsa de soya

Ning Daia Department of Mechanical Engineering, Tsinghua University, Beijing, China;b Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, ChinaORCID Iconhttps://orcid.org/0000-0002-8089-239XView further author information
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Xu Zhanga Department of Mechanical Engineering, Tsinghua University, Beijing, China;b Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, ChinaView further author information
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Zhipeng Caia Department of Mechanical Engineering, Tsinghua University, Beijing, China;b Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, China;c Tianjin Research Institute for Advanced Equipment, Tsinghua University, Tianjin, China;d State Key Laboratory of Tribology, Tsinghua University, Beijing, ChinaCorrespondence[email protected]
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Wen Jic Tianjin Research Institute for Advanced Equipment, Tsinghua University, Tianjin, ChinaView further author information
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Yao Wuc Tianjin Research Institute for Advanced Equipment, Tsinghua University, Tianjin, ChinaView further author information
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Kejian Lia Department of Mechanical Engineering, Tsinghua University, Beijing, China;b Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, ChinaView further author information
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Tianmin Shaoa Department of Mechanical Engineering, Tsinghua University, Beijing, China;d State Key Laboratory of Tribology, Tsinghua University, Beijing, ChinaView further author information
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Xiang Cuie Research and Development Department, Dasunbo Liquor Co., Ltd, Renhuai, ChinaView further author information
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Pages 793-804 | Received 03 Jun 2021, Accepted 06 Oct 2021, Published online: 08 Nov 2021

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