The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

被引：0
|
作者：
Shen, Chi [1 ]
Yu, Yingying [1 ]
Zhang, Xue [1 ]
Zhang, Haoqiang [1 ]
Chu, Mengjia [1 ]
Yuan, Biao [2 ]
Guo, Ying [1 ]
Li, Yinping [1 ]
Zhou, Jiandi [3 ]
Mao, Jian [1 ,4 ]
Xu, Xiao [1 ,2 ,4 ]
机构：
[1] School of Life Science, Shaoxing University, Zhejiang, Shaoxing,312000, China
[2] Department of Food Quality and Safety, National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Jiangsu, Nanjing,211198, China
[3] National Engineering Research Center of Huangjiu, China Shaoxing Yellow Rice, Wine Group Co., Ltd., Shaoxing,312000, China
[4] National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Jiangsu, Wuxi,214122, China
来源：
Food Research International | / 198卷
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
115319
中图分类号：
学科分类号：
摘要：
Flavor compounds - Methyl ester - Wine
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