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