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

The selenium-rich black glutinous rice wine was made using selenium-rich black glutinous rice as raw material. Using selenium content as main evaluation indicator, supplemented by total phenols, alcohol content and sensory scores, the fermentation process of selenium-rich black glutinous rice wine w...

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Xehetasun bibliografikoak

Egile nagusia:	LIU Qiuyang, CHEN Yanlin, LI Si, ZHEN Da
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Editorial Department of China Brewing 2025-08-01
Saila:	Zhongguo niangzao
Gaiak:	selenium-rich black glutinous rice|rice wine|fermentation process|response surface method|total phenols|alcohol content|sensory scores|volatile flavor compound
Sarrera elektronikoa:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-8-236.pdf
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