Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Biochemistry,Environmental Engineering
Reference20 articles.
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2. Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice;Liu;BioMed. Res. Int.,2014
3. Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine;Liu;J. Inst. Brew.,2014
4. Model-based estimation of optimal temperature profile during simultaneous saccharification and fermentation of Arundo donax;Mutturi;Biotechnol. Bioeng.,2014
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