Author:
Ren Qing,Sun Leping,Wu Huijun,Wang Yousheng,Wang Zhiwei,Zheng Fuping,Lu Xin,Xu Jialiang
Funder
National Key R&D Program of China
Publisher
Springer Science and Business Media LLC
Reference62 articles.
1. Chen, S. & Xu, Y. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine. Journal of the Institute of Brewing 116, 190–196 (2012).
2. Wang, J. G., Shen, Y. G., Lu, W. J. & Qian, Y. L. Situation and development trend of Chinese rice wine research. China Brewing 11, 15–20 (2012).
3. Wang, J. G. Function of traditional koji in rice wine and its characteristics. China Brewing (2004).
4. Wang, P. X. et al. Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region. Food Control 44, 58–63 (2014).
5. Li, H. et al. Process of buckwheat rice wine technology. Food Research and Development 016, 1005–6521 (2016).
Cited by
53 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献