中国黄酒发酵过程中生物胺的变化及其内在机制

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-08-06 DOI:10.1080/10942912.2024.2387440

Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang

引用次数: 0

摘要

中国黄酒是中国传统的发酵酒。生物胺是其发酵过程中的重要指标。本研究探讨了黄酒发酵过程中生物胺含量的变化。

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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Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms

Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine con...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.