Preparation and Characteristics of Sugarcane Low Alcoholic Drink by Submerged Alcoholic Fermentation

Author:

Chen Gan-Lin,Zheng Feng-Jin,Lin Bo,Wang Tian-Shun,Li Yang-Rui

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science

Reference20 articles.

1. Anonymous. 1990. GB 12313-1990. Sensory analysis method—Flavour profile test/ISO 6564-1985 Sensory analysis—Methodology—Flavour profile methods. Beijing: Standards Press of China.

2. Anonymous. 2007. GB/T 15038-2006. Analytical methods of wine and fruit wine(s). Beijing: Standards Press of China.

3. Anonymous. 2008. GB/T 21172-2007/ISO 11037-1999. Sensory analysis—General guidance and test method for assessment of the colour of foods. Beijing: Standards Press of China.

4. Anonymous. 2012. GB/T 12312-2012. Sensory analysis—Method of investigating sensitivity of taste/ISO 3972-1991, Sensory analysis-Methodology-Method of investigation sensitivity of taste, MOD. Beijing: Standards Press of China.

5. Beltran, G., M. Novo, J.M. Guillamón, A. Mas, and N. Rozès. 2008. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. International Journal of Food Microbiology 121(2): 169–177.

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