Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
Yuzong Zhao, Mingyue Gu, Peng Jiang, Song Fang, Ning Yan, Fanyu Kong, Donglin Ma, Dongliang Ren, Xueli Pang, Jun Qiu
Topics & Concepts
FlavourAromaFood scienceChemistryFermentationTasteFermentation and Sensory AnalysisFood Quality and Safety StudiesMicrobial Metabolism and Applications