Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
Author:
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Ministry of Agriculture, Food and Rural Affairs
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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