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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine

1H-NMR y estudios de viscosidad del enlace de hidrógeno del vino de arroz chino

Jingjing CaoSchool of Food Science and Engineering, HFUT, Anhui, PR China;Engineering Research Center of Bio-process, Ministry of Education, HFUT, Anhui, PR ChinaView further author information
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Kun LiuSchool of Food Science and Engineering, HFUT, Anhui, PR China;Engineering Research Center of Bio-process, Ministry of Education, HFUT, Anhui, PR ChinaView further author information
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Aona ZhangSchool of Food Science and Engineering, HFUT, Anhui, PR China;Engineering Research Center of Bio-process, Ministry of Education, HFUT, Anhui, PR ChinaView further author information
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Wanghui YanSchool of Food Science and Engineering, HFUT, Anhui, PR China;Engineering Research Center of Bio-process, Ministry of Education, HFUT, Anhui, PR ChinaView further author information
,
Yue ZhengSchool of Food Science and Engineering, HFUT, Anhui, PR China;Engineering Research Center of Bio-process, Ministry of Education, HFUT, Anhui, PR ChinaView further author information
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Qingmei ZengSchool of Food Science and Engineering, HFUT, Anhui, PR China;Engineering Research Center of Bio-process, Ministry of Education, HFUT, Anhui, PR ChinaCorrespondence[email protected]
View further author information
Pages 776-785 | Received 02 Feb 2018, Accepted 30 Apr 2018, Published online: 01 Aug 2018

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