Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. [electronic resource]
Producer: 20160218Description: C1476-89 p. digitalISSN:- 1750-3841
- Cooking
- Fermentation
- Flavoring Agents -- analysis
- Gas Chromatography-Mass Spectrometry
- Guaiacol -- analogs & derivatives
- Heptanol -- chemistry
- Hydroxybenzoates -- chemistry
- Lactones -- chemistry
- Octanols -- chemistry
- Oryza
- Parabens -- chemistry
- Particle Size
- Solid Phase Extraction
- Solid Phase Microextraction
- Taste
- Volatile Organic Compounds -- analysis
- Wine -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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