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Impact of solid-state saccharification on the flavor of rice-flavor baijiu.
Zhao, Zhe; Sugimachi, Mina; Yoshizaki, Yumiko; Yin, Xuan; Han, Xing-Lin; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori.
Afiliação
  • Zhao Z; The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.
  • Sugimachi M; The Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.
  • Yoshizaki Y; The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.
  • Yin X; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
  • Han XL; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
  • Okutsu K; China National Research Institute of Food & Fermentation Industries, Chaoyang District Beijing, China.
  • Futagami T; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
  • Tamaki H; The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.
  • Takamine K; Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
J Food Sci ; 86(11): 4958-4968, 2021 Nov.
Article em En | MEDLINE | ID: mdl-34642945
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Ano de publicação: 2021 Tipo de documento: Article