Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice
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Scientific Research Publishing, Inc.
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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3. Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine);LWT;2021-03
4. Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology;Frontiers in Microbiology;2020-11-13
5. Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges;Rice Science;2014-07
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