Optimization of fermentation process and volatile flavor compounds of selenium-rich black glutinous rice wine

Lignende værker

• Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
  af: Anqi Liu, et al.
  Udgivet: (2022-04-01)
• Preparation and volatile flavor components of clear juice type rice wine
  af: WEN Jiayu, XIANG Qiwen, LIU Qiuyan, RAO Chaolong, CHEN Yan
  Udgivet: (2024-01-01)
• Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines
  af: GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
  Udgivet: (2025-01-01)
• Correlation analysis between flora structure and volatile flavor substances of Hongqu rice wine during fermentation process
  af: YANG Dongyin, ZHOU Gen, ZHANG Xiaomeng, DING Jiqing, ZHANG Fengjie, YU Mengjian, WANG Deliang, XUE Jie, SONG Tao
  Udgivet: (2025-07-01)
• Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine
  af: WU Yongxiang, HAO Jingwen, ZHANG Pengtao, MAO Jianan, JI Ximei, XU Xuechao, SHAO Ruyi, SHE Xinsong
  Udgivet: (2025-09-01)