The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field have a sign...

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Detalles Bibliográficos
Autores principales: Shen, Chi, Zhu, Hongyi, Zhu, Wenxia, Zhu, Yimeng, Peng, Qi, Elsheery, Nabil I., Fu, Jianwei, Xie, Guangfa, Zheng, Huajun, Han, Jiongping, Hu, Baowei, Sun, Jianqiu, Wu, Peng, Fan, Yuyan, Girma, Dula Bealu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565227/
https://www.ncbi.nlm.nih.gov/pubmed/34760233
http://dx.doi.org/10.1002/fsn3.2531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565227/
https://www.ncbi.nlm.nih.gov/pubmed/34760233
http://dx.doi.org/10.1002/fsn3.2531

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