Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine-Reference-Cited by-同舟云学术

Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine

Published:2022 Issue:1 Volume:28 Page:35-43
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Wang Qi¹,Zhang Qian²,Liu Kunyi³,An Jiangshan²,Zhang Shufan²,Chen Qiuyue²,Zhang Jinghui³

Affiliation:

1. College of Food Science and Technology, Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yunnan Agricultural University

2. College of Longrun Pu-erh Tea, Yunnan Agricultural University

3. College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/1/28_FSTR-D-21-00094/_pdf

Reference29 articles.

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2. Bayraktar, E. (2001). Response surface optimization of the separation of DL-typtophan using an emulsion liquid membrane. Process Biochem., 37, 169-175.

3. Box. G. and Behnken. D. (1960). Some new three-level designs for the study of quantitative variables. Technometrics, 2, 455-475.

4. Dong, S. Y., Yuan, Y. J., Zhang, Q., Wang, Y. L., Chen, H. F., Dou, J. W., and Cheng, X. X. (2016). Research of solid fermentation technology of Zanthoxylum bungeanum liquor. Science and Technology of Food Industry, 37, 240-243, 253. (in Chinese)

5. Giudici, P., Corradini, G., Bonciani, T., Wu, J., Chen, F., and Lemmetti, F. (2017). The flavor and taste of cereal Chinese vinegars. Acetic Acid Bacteria, 6, 6370.

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