Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine

Published:2020-08 Issue:2 Volume:130 Page:159-165
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Zhu Fengbo,Li Sen,Guan Xiao^ORCID,Huang Kai,Li Qiuyun

Funder

National Key Research and Development Program of China

Talent Youth Scientific Program of the National Grain Industry

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference32 articles.

1. Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract;Zhang;Food Chem.,2012

2. Optimization of operating conditions in rice heat blast process for Chinese rice wine production by combinational utilization of neural network and genetic algorithms;Zhu;J. Inst. Brew.,2004

3. Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process;Wei;J. Biosci. Bioeng.,2017

4. The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation;Kuo;Food Hydrocoll.,2019

5. Brewing of Chinese rice wine from rice roasted using superheated steam;Chen;J. Inst. Brew.,2012

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of pressure and temperature on the hydration resistance of rice;LWT;2024-10

2. Quality enhancement and time reduction in soaking green plum wine using pulsed electric field;Journal of Food Engineering;2024-07

3. Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation;Journal of the Science of Food and Agriculture;2024-03-29

4. Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu;Foods;2024-03-26

5. Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine;Journal of Cereal Science;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3