Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine-Reference-Cited by-同舟云学术

Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine

Published:2021-09-04 Issue:11 Volume:9 Page:6099-6108
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wang Xiaoyu¹,Yang Huanyi¹,Tian Rungang¹,Mo Yiwei¹,Dong Lijia¹^ORCID,Shen Chi¹,Han Xueyuan¹^ORCID

Affiliation:

1. School of Life Science Shaoxing University Shaoxing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2560

Reference46 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

2. Use of a free radical method to evaluate antioxidant activity

3. Synergism on antioxidant activity between natural compounds optimized by response surface methodology

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