Sensory evaluation and volatile components analysis of  different brands of fermented glutinous rice

doi:10.13995/j.cnki.11-1802/ts.032670

Sensory evaluation and volatile components analysis of different brands of fermented glutinous rice

GONG Yanchuan, FU Dong, CAI Guangrong, LIU Bangqin, QIAO Wen, GUO Denghui

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 281-287.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 281-287. DOI: 10.13995/j.cnki.11-1802/ts.032670

Sensory evaluation and volatile components analysis of different brands of fermented glutinous rice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(23): 281-287 https://doi.org/10.13995/j.cnki.11-1802/ts.032670

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Received	Revised	Published
2022-06-30	2022-07-22	2022-12-15
Issue Date
2023-01-05

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