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Research Center of Traditional Fermented Foods

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The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

来源：江南大学传统酿造食品研究中心     发布时间 :2025-04-07    点击量：


上一篇：Peptidomics and computational peptidology insights into the taste peptide profile of different extraction methods: A case study of fermented rice wine (Huangjiu)

下一篇：Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle

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