Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

Hao Chena China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Yaxin Houa China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

He Huanga China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Yue Suna China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Yashuai Wua China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Jiaxin Honga China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China;d Department of Nutrition and Health, China Agriculture University, Beijing, ChinaView further author information

Dongrui Zhaoa China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
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Jinyuan Suna China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Mingquan Huanga China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Baoguo Suna China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

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Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

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Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

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