Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice. [electronic resource]
Producer: 20150903Description: C29-39 p. digitalISSN:- 1750-3841
- 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
No physical items for this record
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
There are no comments on this title.
Log in to your account to post a comment.