Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine-Reference-Cited by-同舟云学术

Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine

Published:2015-09-16 Issue:4 Volume:121 Page:581-588
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Zhao Xinrui¹²,Zou Huijun³,Du Guocheng¹²,Chen Jian¹²,Zhou Jingwen¹²

Affiliation:

1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China

2. Synergetic Innovation Centre of Food Safety and Nutrition; 1800 Lihu Road Wuxi Jiangsu 214122 China

3. Zhejiang Guyuelongshan Shaoxing Wine Company; 13 Yangjiang Road Shaoxing Zhengjiang 312000 China

Funder

Major State Basic Research Development Program of China

National Natural Science Foundation of China

Author of National Excellent Doctoral Dissertation of PR China

Program for New Century Excellent Talents in University

Publisher

Wiley

Subject

Food Science

Reference38 articles.

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4. 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

5. Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution;Chen;J. Agric. Food Chem.,2013

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