Unveiling the relationship of volatile compounds and microbial communities in light-struck taste rice wine: A comprehensive analysis-Reference-Cited by-同舟云学术

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Unveiling the relationship of volatile compounds and microbial communities in light-struck taste rice wine: A comprehensive analysis

Published:2024-12 Issue: Volume:136 Page:106719
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Peng Qi,Zhang Lili,Feng Xinxin,Chen Xueping,Xie Guangfa

Publisher

Elsevier BV

Reference42 articles.

1. Organic acids production from lactic acid bacteria: a preservation approach;Bangar;Food Biosci.,2022

2. A study on characteristic flavor compounds in traditional chinese rice wine - guyue longshan rice wine;Cao;J. Inst. Brew.,2010

3. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics;Chen;Food Res. Int.,2023

4. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine;Chen;J. Inst. Brew.,2010

5. Effect of 'wheat Qu' on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu);Chen;J. Inst. Brew.,2013

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