Caricamento...
Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine
Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistica...
Salvato in:
| Pubblicato in: | Food Sci Nutr |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2020
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7215209/ https://ncbi.nlm.nih.gov/pubmed/32405386 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1507 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|