The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose

doi:10.13995/j.cnki.11-1802/ts.017059

YANG Cheng-cong, et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 265-270.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (8) : 265-270. DOI: 10.13995/j.cnki.11-1802/ts.017059

The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(8): 265-270 https://doi.org/10.13995/j.cnki.11-1802/ts.017059

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