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Authors
Chen, Ziqiang
Ma, Mingtao
Chen, Xingguang
Peng, Zhengcong
Liu, Hua
Lu, Jian
Wu, Dianhui
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Funding
Funding for this research was provided by:
Program of Introducing Talents of Discipline to Universities (111-2-06)
Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions
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Article History
Received: 27 July 2024
Revised: 23 September 2024
Accepted: 10 November 2024
First Online: 27 November 2024
Declarations
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: The authors declare that they have no competing interest.
: The participants for the sensory evaluation of the Huangjiu were selected from a pool of trained evaluators who volunteered to perform the sensory tests. All participants were informed in advance about the purpose and procedure of the experiment and agreed in writing to participate voluntarily in the sensory analysis. People could withdraw from the test at any time. The participants were in good health and no allergies to the ingredients were detected.
