Profiling the key metabolites produced during the modern brewing process of Chinese rice wine-Reference-Cited by-同舟云学术

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Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Published:2021-01 Issue: Volume:139 Page:109955
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jin Zhao,Cai Guolin,Wu Chun,Hu Zhiming,Xu Xibiao,Xie Guangfa,Wu Dianhui,Lu Jian

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Project 211

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Neurobiology: The bitter-sweet taste of amino acids;Anson;Nature,2002

2. High-level acetaldehyde production in Lactococcus lactis by metabolic engineering;Bongers;Applied and Environmental Microbiology,2005

3. A novel pathway to produce butanol and isobutanol in S. cerevisiae;Branduardi;Biotechnology for Biofuels,2013

4. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine;Cai;Food Microbiology,2018

5. A study on characteristic flavor compounds in traditional Chinese rice wine-Guyue Longshan rice wine;Cao;Journal of the Institute of Brewing,2010

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