Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis-Reference-Cited by-同舟云学术

Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis

Published:2023-12 Issue: Volume:20 Page:100898
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhao Wenhong,Ruan Fengxi,Qian Min,Huang Xiaoyuan,Li Xiangluan,Li Yanxin,Bai Weidong,Dong Hao^ORCID

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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5. Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine;Chen;Current Research in Food Science,2022

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