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Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera

Yurong Yang, Haiyan Zhong, Tao Yang, Caihong Lan, He Zhu

2020Journal of Food Science and Technology31 citationsDOIOpen Access PDF

Topics & Concepts

AromaWineFermentationFood scienceRhizopus oryzaeStarterChemistryRhizopusEthanol fermentationYeastFermentation in winemakingFlavourBiochemistryFermentation and Sensory AnalysisBiochemical and biochemical processesMicrobial Metabolism and Applications
Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera | Litcius