Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine

Wang, Q; Zhang, Q; Liu, KY; An, JS; Zhang, SF; Chen, QY; Zhang, JH

Liu, KY; Zhang, JH (通讯作者)，Yunnan Agr Univ, Coll Food Sci & Technol, Key Lab Aromat Plant Resources Exploitat & Utiliz, Kunming 650201, Yunnan, Peoples R China.;Liu, KY; Zhang, JH (通讯作者)，Yibin Vocat & Tech Coll, Coll Wuliangye Technol & Food Engn, Yibin 644000, Peoples R China.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022; 28 (1): 35

Abstract

In order to solve the problem of single aroma with rice wine brewed by uncooked material method, Zanthoxylum bungeanum, Glycyrrhiza uralensis Fisch, O......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索