Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage-Reference-Cited by-同舟云学术

Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage

Published:2023-04-12 Issue:1 Volume:21 Page:293-301
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Hu Jian¹²,Liu Shuangping¹,Liu Caixia³,Huang Yuanyuan²,Mao Jian¹

Affiliation:

1. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China

2. Industrial Technology Research Institute, Shanghai Jinfeng Wine Co, Ltd, Shanghai, China

3. Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, China

Funder

National Natural Science Foundation of China

Connotation construction of Tibetan medicine

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2197027

Reference22 articles.

1. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

2. Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits

3. Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine

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