Effect of mixed moulds starters on volatile flavor compounds in rice wine

Published 2019 View Full Article

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Title
Effect of mixed moulds starters on volatile flavor compounds in rice wine
Authors
Keywords
Rhizopus chinonsis, Asperigillus niger, Mucor pusillus, Free amino acid, PLSR
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 112, Issue -, Pages 108215
Publisher
Elsevier BV
Online
2019-05-31
DOI
10.1016/j.lwt.2019.05.113

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