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...
Saved in:
| Main Authors: | , , , , , , , , , , , , , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Wiley
2021
|
| Subjects: | |
| Online Access: | https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!