Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine-Reference-Cited by-同舟云学术

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Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine

Published:2020-03-24 Issue:8 Volume:100 Page:3297-3307
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chen Tong¹^ORCID,Wu Fenghua¹,Guo Jingjing¹,Ye Minqian¹,Hu Hao¹,Guo Jian¹,Liu Xingquan¹

Affiliation:

1. Laboratory of Food Quality and Safety Control, School of Agriculture and Food ScienceZhejiang Agriculture and Forestry University Linan China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10343

Reference47 articles.

1. Research progress on the brewing techniques of new-type rice wine

2. Effects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine;Chay C;Int Food Res J,2017

3. Structural Characteristics, Properties, and In Vitro Digestibility of Rice

4. Discrimination of wine age of Chinese rice wine by electronic tongue based on amino acid profiles;Yu H;Trans Chin Soc Agric Eng,2017

5. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

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2. Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine;Food Chemistry: X;2024-10

3. The Addition of Glutamine Enhances the Quality of Huangjiu by Modifying the Assembly and Metabolic Activities of Microorganisms during the Fermentation Process;Foods;2024-09-06

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5. Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation;Food Bioscience;2023-12

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