The peptide content detected in the collected liquors gradually showed an increasing trend during the distillation process, which may be because peptides are hydrophilic substances with high boiling points and are carried out with distilled water in the tail liquor [ 2 ].
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Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process.
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