Combined metabolomics and flavoromics to follow the fermentation process in sweet fermented rice (Khao-Mak)

Author:

Ruangchaisirawet Yutthachai,Lorjaroenphon Yaowapa,Na Jom Kriskamol

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference30 articles.

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2. AOAC (2005) Official methods of analysis of the association of official analytical chemists, 18th edn. Association of Official Analytical Chemist, p 1

3. Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A et al (2017) Microbial contribution to wine aroma and its intended use for wine quality improvement. Molecules 22(2):189

4. Cevallos-Cevallos JM, Reyes-De-Corcuera JI, Etxeberria E, Danyluk MD, Rodrick GE (2009) Metabolomic analysis in food science: a review. Trends Food Sci Technol 20(11–12):557–566

5. Dela Rosa JGL, Medina PMB (2021) Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity. Food Science and Technology 42:5120

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