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Effect of baking technique for rice wine production and the characteristics of baked rice wine.
Wang, Xiaoyu; Tian, Rungang; Yang, Huanyi; Shen, Chi; Han, Xueyuan.
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  • Wang X; School of Life Science, Shaoxing University, Shaoxing, People's Republic of China.
  • Tian R; School of Life Science, Shaoxing University, Shaoxing, People's Republic of China.
  • Yang H; School of Life Science, Shaoxing University, Shaoxing, People's Republic of China.
  • Shen C; School of Life Science, Shaoxing University, Shaoxing, People's Republic of China.
  • Han X; School of Life Science, Shaoxing University, Shaoxing, People's Republic of China.
J Sci Food Agric ; 102(4): 1498-1507, 2022 Mar 15.
Article en En | MEDLINE | ID: mdl-34403148
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oryza / Vino / Compuestos Orgánicos Volátiles Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oryza / Vino / Compuestos Orgánicos Volátiles Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article