Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2022-01-01 DOI:10.3136/fstr.fstr-d-21-00094

Qi Wang, Qian Zhang, Kunyi Liu, Jiang An, Z. Shufan, Qiuyue Chen, Jinghui Zhang

引用次数: 2

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复合米酒固态发酵工艺优化及关键香气成分分析

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.