The formation of higher alcohols in rice wine fermentation using different rice cultivars

Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice cultivars from two main production regions. Rice wine...

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Detalles Bibliográficos
Autores principales: Wang, Chunxiao, Yuan, Guoyi, He, Yulin, Tang, Jiadai, Zhou, Hongxiang, Qiu, Shuyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9650211/
https://www.ncbi.nlm.nih.gov/pubmed/36386618
http://dx.doi.org/10.3389/fmicb.2022.978323

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9650211/
https://www.ncbi.nlm.nih.gov/pubmed/36386618
http://dx.doi.org/10.3389/fmicb.2022.978323

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