Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine

Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine

Three methods including ultrasound (US), microwave (MW), and a combination of ultrasound and microwave (SW), were used to treat rice wine and chrysanthemum rice wine for 3 and 7 d respectively. The basic physicochemical indicators, antioxidant activity, flavor substances, and sensory evaluation of w...

Full description

Saved in:
Bibliographic Details
Main Authors: Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
chrysanthemum rice wine
aging
microwave
ultrasound
gas chromatography-mass spectrometry (gc-ms)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030228
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items