Oenological characteristics, amino acids and volatile...

Food Chemistry 2016 / 07 Vol. 203

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing

Tian, Yuting, Huang, Jiamei, Xie, Tingting, Huang, Luqiang, Zhuang, Weijin, Zheng, Yafeng, Zheng, Baodong
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Volume:
203
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.02.116
Date:
July, 2016
File:
PDF, 1.26 MB
english, 2016
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