Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

被引：0
|
作者：
Yicheng Huang
Meiqiao Zhong
Siyu Mu
Yan Han
Yu Shi
Xiaolei Li
Dan Li
机构：
[1] Changchun University,Key Laboratory of Agro
[2] Changchun University,Products Processing Technology, Education Department of Jilin Province
来源：
European Food Research and Technology | 2023年 / 249卷
关键词：
Fermentation; GC-O; Organic acid; Sensory characteristics; Volatile organic compounds; Waxy rice wine;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：685 / 697
页数：12
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