Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine
Lihua Chen, Bo Liu, Dongna Li, Sanxia Wang, Xia Ma, Yeting Zhang
Topics & Concepts
ChemistryFlavorFood scienceEthyl acetateFermentationIsoamyl acetateWineAromaBenzoic acidIsoamyl alcoholOrganic chemistryAlcoholGinkgo biloba and Cashew ApplicationsTea Polyphenols and EffectsFermentation and Sensory Analysis