Analysis of changes in simulated rancidification process during the storage of Huangjiu-Reference-Cited by-同舟云学术

Analysis of changes in simulated rancidification process during the storage of Huangjiu

Published:2022-06-20 Issue:10 Volume:10 Page:3485-3491
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Jian Hu¹²³,Shuangping Liu¹³,Mujia Nan⁴,Caixia Liu³,Guixiao Liu⁵,Jian Mao¹³^ORCID

Affiliation:

1. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China

2. Shanghai Jinfeng Wine Co., Ltd. Shanghai China

3. Jiangnan University (Shaoxing) Industrial Technology Research Institute Shaoxing China

4. University of Tibetan medicine Lhasa China

5. School of Continuing Education & E‐learning Jiangnan University Wuxi China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2951

Reference19 articles.

1. Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

2. Acetic acid bacteria spoilage of bottled red wine—A review

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