Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine

Author:

Ma Jian,Huang Wuyang,Ma Yanhong,Li Jian,Feng Naihong,Wen Bo,Jia Feihong,Wang Yu,Gao Zhiqiang

Publisher

Elsevier BV

Reference40 articles.

1. The profiles of low molecular nitrogen compounds and fatty acids in wort and beer obtained with the addition of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus cruentus L.) or maltose syrup;Bogdan;Foods,2020

2. Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure;Cao;Food Chemistry,2022

3. Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines;Chen;Food Science and Biotechnology,2020

4. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine;Chen;Journal of the Science of Food and Agriculture,2020

5. The origin and adaptive evolution of domesticated populations of yeast from Far East Asia. Nature;Duan;Communications,2018

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