HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India-Reference-Cited by-同舟云学术

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

Published:2014-04-14 Issue:3 Volume:120 Page:244-252
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Das Arup Jyoti¹,Khawas Prerna¹,Miyaji Tatsuro²,Deka Sankar Chandra¹

Affiliation:

1. Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India

2. Department of Food and Cosmetic Science, Faculty of Bioindustry; Tokyo University of Agriculture; 196 Yasaka Abashiri Hokkaido 099-2493 Japan

Funder

Ministry of Food Processing Industries, Govt. of India

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.134/fullpdf

Reference45 articles.

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3. Mini Review: Fermented foods and beverages of the North-East India;Das;Int. Food Res. J.,2012

4. Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of Northeast India: A survey;Das;Int. Food Res. J.,2012

5. Lactic acid bacteria in hamei and marcha of North East India;Tamang;Indian J. Microbiol.,2007

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