Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae
Yurong Yang, Haiyan Zhong, Ning Yang, Shuaizhe Xu, Tao Yang
Topics & Concepts
Rhizopus oryzaeWineFood scienceAromaChemistryFermentationFlavorAntioxidantRhizopusAroma of wineBiochemistryFood Quality and Safety StudiesFermentation and Sensory AnalysisMicrobial Metabolism and Applications