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The quality of rice wine influenced by the crystal structure of rice starch.
Lai, Qi; Li, Yihua; Wu, Yanwen; Ouyang, Jie.
Afiliação
  • Lai Q; 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China.
  • Li Y; 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China.
  • Wu Y; 2Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, 100089 China.
  • Ouyang J; 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China.
J Food Sci Technol ; 56(4): 1988-1996, 2019 Apr.
Article em En | MEDLINE | ID: mdl-30996433
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article