GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation

Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile...

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Detalles Bibliográficos
Autores principales: Xia, Di, Tan, Xu, Wang, Li, Li, Zongjun, Hou, Aixiang, Zhu, Yan, Lai, Ling, Wang, Yuanliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216916/
https://www.ncbi.nlm.nih.gov/pubmed/37238809
http://dx.doi.org/10.3390/foods12101992

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216916/
https://www.ncbi.nlm.nih.gov/pubmed/37238809
http://dx.doi.org/10.3390/foods12101992

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