Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu-Reference-Cited by-同舟云学术

Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu

Published:2021-10-12 Issue:11 Volume:86 Page:4958-4968
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhao Zhe¹,Sugimachi Mina²,Yoshizaki Yumiko¹³^ORCID,Yin Xuan³,Han Xing‐Lin⁴^ORCID,Okutsu Kayu³^ORCID,Futagami Taiki¹³^ORCID,Tamaki Hisanori¹³,Takamine Kazunori¹³

Affiliation:

1. The United Graduate School of Agricultural Sciences Kagoshima University Kagoshima Japan

2. The Graduate School of Agricultural Sciences Kagoshima University Kagoshima Japan

3. Education and Research Center for Fermentation Studies, Faculty of Agriculture Kagoshima University Kagoshima Japan

4. China National Research Institute of Food & Fermentation Industries Chaoyang District Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15935

Reference31 articles.

1. Role of mitochondria in ethanol tolerance of Saccharomyces cerevisiae

2. THE FORMATION OF PHENETHYL ALCOHOL FROM 14C-LABELLED PHENYLALANINE

3. Biotechnological Methods to Accelerate Cheddar Cheese Ripening

4. Contribution of volatiles to rice aroma

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