Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine
Author:
Affiliation:
1. College of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
2. Lidu Liquor Industry Co. Ltd. Nanchang 331725 China
3. Xiangjiao Liquor Industry Co. Ltd. Shaoyang 422000 China
Funder
Hunan Provincial Science and Technology Department
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15684
Reference40 articles.
1. Association of Official Analytical Chemists (AOAC). (2002).Official methods of analysis: sugar and sugar products. 968.28.
2. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
3. Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter
4. Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects
5. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine
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