Xu, Enbo <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.12719  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>China<br/>Chromatography, High Pressure Liquid<br/>Food Handling--methods<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Hydrolysis<br/>Maillard Reaction<br/>Oryza--metabolism<br/>Seeds--metabolism<br/>Solid Phase Microextraction--methods<br/>Temperature<br/>Volatile Organic Compounds--metabolism<br/>Wine--analysis<br/>alpha-Amylases--metabolism