Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.
Xu, Enbo
Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice. [electronic resource] - Journal of food science Jan 2015 - C29-39 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1750-3841
10.1111/1750-3841.12719 doi
China
Chromatography, High Pressure Liquid
Food Handling--methods
Gas Chromatography-Mass Spectrometry--methods
Hydrolysis
Maillard Reaction
Oryza--metabolism
Seeds--metabolism
Solid Phase Microextraction--methods
Temperature
Volatile Organic Compounds--metabolism
Wine--analysis
alpha-Amylases--metabolism
Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice. [electronic resource] - Journal of food science Jan 2015 - C29-39 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1750-3841
10.1111/1750-3841.12719 doi
China
Chromatography, High Pressure Liquid
Food Handling--methods
Gas Chromatography-Mass Spectrometry--methods
Hydrolysis
Maillard Reaction
Oryza--metabolism
Seeds--metabolism
Solid Phase Microextraction--methods
Temperature
Volatile Organic Compounds--metabolism
Wine--analysis
alpha-Amylases--metabolism