Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice
Zixuan Yang, Xue Lin, Lu Wang, Congfa Li, Sixin Liu
Topics & Concepts
WineFermentationTartaric acidAcetic acidFood scienceChemistryMalic acidAlcohol contentUltrasonic sensorHydrolysisYield (engineering)Absorption of waterBoilingMaterials scienceBiochemistryCitric acidOrganic chemistryComposite materialMedicineRadiologyFood composition and propertiesGABA and Rice ResearchFood Quality and Safety Studies