Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

Title
Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages
Authors
Keywords
Mixed starter, Chinese rice wine, Volatile flavor compounds, Brewing stage, SPME-GC-MS
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 78, Issue -, Pages 373-381
Publisher
Elsevier BV
Online
2017-01-06
DOI
10.1016/j.lwt.2017.01.007

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