Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)-Reference-Cited by-同舟云学术

Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)

Published:2013-03-19 Issue:1-2 Volume:119 Page:71-77
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Chen Shuang¹,Xu Yan¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology; Jiangnan University; Jiangsu; People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.59/fullpdf

Reference43 articles.

1. Fermented beverages of pre- and proto-historic China;McGovern;Proc. Natl Acad. Sci. USA,2004

2. Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry;Luo;J. Inst. Brew.,2008

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