2015•Zhongguo nongye ke-ji daobaoRequires access

Analysis on changes of flavor substance during late fermentation process of Chinese rice wine under ultrasonic circulation.

Meng Xiang-yong, Feng DongYang, Jian Mao, Shuangping Liu, Zhilei Zhou, Zhongwei Ji

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Key concepts: Wine, Flavor, Fermentation, Circulation (fluid dynamics), Food science, Process (computing), Chemistry, Computer science

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Analysis on changes of flavor substance during late fermentation process of Chinese rice wine under ultrasonic circulation. — Research Paper | ScholarLens