A comparative study on the fungal communities of wheat Qu for Qingshuang-type Chinese rice wine-Reference-Cited by-同舟云学术

A comparative study on the fungal communities of wheat Qu for Qingshuang-type Chinese rice wine

Published:2012-08-17 Issue:2 Volume:118 Page:243-248
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Shang Yue-Ling,Chen Liang-Liang¹,Zhang Zhong-Hua¹,Lu Jian

Affiliation:

1. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road; Wuxi, Jiangsu; 214122; People's Republic of China

Publisher

Wiley

Subject

Food Science

Reference22 articles.

1. Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds;Que;Food Res. Int.,2006

2. Traditional Chinese biotechnology;Xu;Adv. Biochem. Eng. Biotech.,2010

3. The molecular identification and classification of the main mold from wheat starter;Fang;Liquor-making Sci. Technol.,2006

4. Isolation and identification of representative fungi from Shaoxing rice wine Wheat Qu using a polyphasic approach of culture based and molecular based methods;Xie;J. Inst. Brew.,2007

5. A study on characteristic flavor compounds in traditional Chinese rice wine - Guyue Longshan rice wine;Cao;J. Inst. Brew.,2010

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