Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine
Author:
Affiliation:
1. School of Liquor and Food Engineering Guizhou University Guizhou China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1507
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1. Simultaneous quantification of serum monounsaturated and polyunsaturated phosphatidylcholines as potential biomarkers for diagnosing non-small cell lung cancer
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5. Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
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