Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistica...

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Detalles Bibliográficos
Autores principales: Jiang, Li, Mu, Yingchun, Wei, Su, Mu, Yu, Zhao, Chi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215209/
https://www.ncbi.nlm.nih.gov/pubmed/32405386
http://dx.doi.org/10.1002/fsn3.1507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215209/
https://www.ncbi.nlm.nih.gov/pubmed/32405386
http://dx.doi.org/10.1002/fsn3.1507

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