Kinetics of the 5-Hydroxymethylfurfural Formation Reaction in Chinese Rice Wine
Author:
Affiliation:
1. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf904094q
Reference26 articles.
1. Xie, G. F.Determination and studies on functional constituents in Shaoxing rice wine.Jiangnan University:Wuxi, 2005.
2. Ye, J.Study on the bioactive substances in Fujian yellow rice wine.Fuzhou University:Fuzhou, 2006.
3. Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
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