The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
Fuente: Food Research International
Publication date: December 2024Source: Food Research International, Volume 198Author(s): Chi Shen, Yingying Yu, Xue Zhang, Haoqiang Zhang, Mengjia Chu, Biao Yuan, Ying Guo, Yinping Li, Jiandi Zhou, Jian Mao, Xiao Xu