Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergill...

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Detalles Bibliográficos
Autores principales: Yuan, Huawei, Tan, Li, Zhao, Yu, Wang, Yuting, Li, Jianlong, Liu, Guangqian, Zhang, Chao, Liu, Kunyi, Wang, Songtao, Lou, Kai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10053614/
https://www.ncbi.nlm.nih.gov/pubmed/36985679
http://dx.doi.org/10.3390/molecules28062708

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10053614/
https://www.ncbi.nlm.nih.gov/pubmed/36985679
http://dx.doi.org/10.3390/molecules28062708

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