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The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose
Online published: 2018-09-17
Key words: Chinese rice wine; soaking rice; GC-MS; electronic nose
YANG Cheng-cong, et al . The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose[J]. Food and Fermentation Industries, 2018 , 44(8) : 265 -270 . DOI: 10.13995/j.cnki.11-1802/ts.017059
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