Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis-Reference-Cited by-同舟云学术

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Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis

Published:2024-12 Issue: Volume:460 Page:140658
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peng Qi,Zheng Huajun,Li Jiachen,Li Shanshan,Huang Jiaxin,Xu Yuezheng,Xie Guangfa

Funder

Science Research Foundation of Zhejiang Province

151 Talent's Projects in the Second Level of Zhejiang Province

Shaoxing University

Food Science and Engineering, the Most Important Discipline of Zhejiang Province

Publisher

Elsevier BV

Reference39 articles.

1. Quantification of tastes of amino acids using taste sensors;Akitomi;Sensors and Actuators B: Chemical,2013

2. Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham;Babic;Frontiers in Nutrition,2024

3. Understanding of microbial diversity in three representative Qu in China and characterization of the volatile compounds in the corresponding Chinese rice wine;Cao;LWT- Food Science and Technology,2022

4. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis;Chen;Flavour and Fragrance Journal,2018

5. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method;Duan;Food Chemistry,2024

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