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Abstract
Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light‐aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid‐phase microextraction with gas chromatography–mass spectrometry, and physicochemical properties...
Abstract
Lotus (Nelumbo nucifera) is one of the main aquatic vegetables in China. Its seed and rhizome are main edible parts which are rich in starch. Preliminary experiments of starch contents revealed that seed and rhizome expressed great differences in amylose and amylopectin contents. The rhizomes have higher amylopectin content, while the seeds have higher amylose content. In this study, we...