Changes and Formation of Residual Starch in <i>Zaopei</i> during the Fermentation Process of Strong‐Flavor <i>Baijiu</i>-Reference-Cited by-同舟云学术

Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu

Published:2022-07-26 Issue:9-10 Volume:74 Page:2200080
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Zong Xuyan¹²,Wen Lei¹²^ORCID,Diao Chong¹²,Wang Yanting³,Li Li²

Affiliation:

1. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering Yibin Sichuan 644000 China

2. College of Bioengineering Sichuan University of Science and Engineering Yibin Sichuan 644000 China

3. School of Landscape Architecture Beijing Forestry University Beijing 100000 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200080

Reference32 articles.

1. Effect of Fermentation Processing on the Flavor of Baijiu

2. Mystery behind Chinese liquor fermentation

3. Barrier Properties and Hydrophobicity of Biodegradable Poly(lactic acid) Composites Reinforced with Recycled Chinese Spirits Distiller’s Grains

4. Effects of dietary sorghum dried distiller's grains with solubles on growth performance, diet nutrient digestibility, carcass characteristics and immunity in growing rabbits

5. Effects of sources and levels of liquor distiller's grains with solubles on the growth performance, carcass characteristics, and serum parameters of Cherry Valley ducks

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