Xu, Enbo <br/><br/>
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.  [electronic resource] 

 -  Journal of food science  Jul 2015 
 - C1476-89 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>10.1111/1750-3841.12935  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Fermentation<br/>Flavoring Agents--analysis<br/>Gas Chromatography-Mass Spectrometry<br/>Guaiacol--analogs & derivatives<br/>Heptanol--chemistry<br/>Hydroxybenzoates--chemistry<br/>Lactones--chemistry<br/>Octanols--chemistry<br/>Oryza<br/>Parabens--chemistry<br/>Particle Size<br/>Solid Phase Extraction<br/>Solid Phase Microextraction<br/>Taste<br/>Volatile Organic Compounds--analysis<br/>Wine--analysis