Quality improvement of sweet rice wine fermented with <i>Rhizopus delemar</i> on key aroma compounds content, phenolic composition, and antioxidant capacity compared to <i>Rhizopus oryzae</i>.

Yang, Yurong; Zhong, Haiyan; Yang, Ning; Xu, Shuaizhe; Yang, Tao

Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae.

Yang, Yurong; Zhong, Haiyan; Yang, Ning; Xu, Shuaizhe; Yang, Tao.

Afiliação

Yang Y; National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.
Zhong H; National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.
Yang N; National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.
Xu S; National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.
Yang T; National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.

J Food Sci Technol ; 59(6): 2339-2350, 2022 Jun.

Article em En | MEDLINE | ID: mdl-35602453