The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field
Abstract In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field ha...
Enregistré dans:
| Auteurs principaux: | , , , , , , , , , , , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Wiley
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|