Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice-Reference-Cited by-同舟云学术

Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice

Published:2021-07 Issue: Volume:100 Page:103246
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Gong Min,Zhou Zhilei,Liu Shuangping,Zhu Shenghu,Li Guoquan,Zhong Fang,Mao Jian^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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