Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

Published:2017-05 Issue: Volume:78 Page:373-381
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Yijin,Xia Yongjun,Wang Guangqiang,Yu Jianshen,Ai Lianzhong

Funder

industrial transformation and upgrading foundation of Shanghai

Capacity building project of Shanghai

Hujiang Foundation of China

graduate student innovation fund project of Shanghai

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Application of ceramic membrane CEFILT-MF, UF for soy sauce, wine and sake;Amaike;Journal of The Brewing Society of Japan,1991

2. Isolation and phylogenetic analysis of two thermotolerant, fermentative yeast strains from liquid tapé ketan (Indonesian rice wine);Aung;Food Science and Technology Research,2012

3. Comparison between principal component analysis and independent component analysis in electroencephalograms modelling;Bugli;Biometrical Journal,2007

4. A study on characteristic flavor compounds in traditional Chinese rice wine - Guyue Longshan rice wine;Cao;Journal of the Institute of Brewing,2010

5. Wine and society;Charters,2006

Cited by 95 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis;Food Research International;2024-09

2. Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation;Food Microbiology;2024-08

3. Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine;Foods;2024-07-11

4. Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine;International Journal of Food Science & Technology;2024-07-08

5. Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor;PLOS ONE;2024-07-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3