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1 Ergebnisse
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Characterisation of aroma compounds, sensory characteristic..:
Zhao, Yuzong
;
Gu, Mingyue
;
Jiang, Peng
...
Food Chemistry. 452 (2024) - p. 139524 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139524
RT Journal T1
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139524&Exemplar=1&LAN=DE A1 Zhao, Yuzong A1 Gu, Mingyue A1 Jiang, Peng A1 Fang, Song A1 Yan, Ning A1 Kong, Fanyu A1 Ma, Donglin A1 Ren, Dongliang A1 Pang, Xueli A1 Qiu, Jun PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 452 SP 139524 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139524 DO https://doi.org/10.1016/j.foodchem.2024.139524 SF ELIB - SuUB Bremen
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