Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing-Reference-Cited by-同舟云学术

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing

Published:2016-07 Issue: Volume:203 Page:456-464
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Yuting,Huang Jiamei,Xie Tingting,Huang Luqiang,Zhuang Weijin,Zheng Yafeng,Zheng Baodong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. The application of 20kHz ultrasonic waves to accelerate the aging of different wines;Chang;Food Chemistry,2002

5. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine;Chen;Journal of the Institute of Brewing,2010

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