Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice
Author:
Affiliation:
1. The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
2. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
Publisher
Wiley
Subject
Food Science
Reference29 articles.
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4. Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC-MS;Dong;Food Res Int,2013
5. Headspace solid phase microextraction and gas chromatography−olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors;Fan;J Agric Food Chem,2005
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