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1 Ergebnisse
1
Effect of Koji on Flavor Compounds and Sensory Characterist..:
Huawei Yuan
;
Li Tan
;
Yu Zhao
...
https://www.mdpi.com/1420-3049/28/6/2708. , 2023
Link:
https://doi.org/10.3390/molecules28062708
RT Journal T1
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6e0c228c9c0e4b78933b42b96b1aa98f&Exemplar=1&LAN=DE A1 Huawei Yuan A1 Li Tan A1 Yu Zhao A1 Yuting Wang A1 Jianlong Li A1 Guangqian Liu A1 Chao Zhang A1 Kunyi Liu A1 Songtao Wang A1 Kai Lou PB MDPI AG YR 2023 K1 koji K1 rice shochu K1 sensory characteristics K1 fermentation K1 aroma characterization K1 Organic chemistry K1 QD241-441 JF https://www.mdpi.com/1420-3049/28/6/2708 LK http://dx.doi.org/https://doi.org/10.3390/molecules28062708 DO https://doi.org/10.3390/molecules28062708 SF ELIB - SuUB Bremen
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