Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

✍ Scribed by Wang, Peixuan; Mao, Jian; Meng, Xiangyong; Li, Xiaozhong; Liu, Yunya; Feng, Hao

• Book ID: 122314571
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 365 KB
• Volume: 44
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2014.03.018