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Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine.
Chen, Gui-Mei; Li, Wen-Long; Tong, Shan-Gong; Qiu, Yun-Tao; Han, Jin-Zhi; Lv, Xu-Cong; Ai, Lian-Zhong; Sun, Jin-Yuan; Sun, Bao-Guo; Ni, Li.
Afiliação
  • Chen GM; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
  • Li WL; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
  • Tong SG; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
  • Qiu YT; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
  • Han JZ; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
  • Lv XC; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
  • Ai LZ; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
  • Sun JY; Fujian Huizelong Alcohol Co., Ltd, Pingnan County, Ningde, Fujian, 352303, PR China.
  • Sun BG; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
  • Ni L; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
Curr Res Food Sci ; 5: 1433-1444, 2022.
Article em En | MEDLINE | ID: mdl-36110382
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article