Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-016-0026-6.pdf
Reference31 articles.
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3. Shen F, Yang D, Ying Y, Li B, Zheng Y, Jiang T. Discrimination between shaoxing wines and other Chinese rice wines by near-infrared spectroscopy and chemometrics. Food Bioprocess Tech. 5: 786–795 (2012)
4. Shen F, Ying YB, Li BB, Zheng YF, Hu JG. Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy. Food Res. Int. 44: 1521–1527 (2011)
5. Shen F, Ying YB, Li BB, Zheng YF, Qing ZG. Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles. Food Chem. 129: 565–569 (2011)
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