Optimisation of Fermentation Process for Production of Black Rice Wine and Evaluation of Its Phenolic and Volatile Compounds

Journal of the Institute of Brewing - United States
doi 10.1002/jib.504
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Wiley

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy