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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

Yu Mua School of Liquor and Food Engineering, Guizhou University, Guizhou, ChinaORCID Iconhttps://orcid.org/0000-0002-0697-6229View further author information
ORCID Icon,
Wei Sua School of Liquor and Food Engineering, Guizhou University, Guizhou, ChinaCorrespondence[email protected]
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,
Xiao-Ting Yub College of Life Sciences, Guizhou University, Guizhou, ChinaView further author information
,
Ying-Chun Mua School of Liquor and Food Engineering, Guizhou University, Guizhou, ChinaView further author information
,
Li Jianga School of Liquor and Food Engineering, Guizhou University, Guizhou, ChinaView further author information
&
Hong-Lin Wanga School of Liquor and Food Engineering, Guizhou University, Guizhou, ChinaView further author information
Pages 2033-2046 | Received 18 Aug 2019, Accepted 06 Dec 2019, Published online: 19 Dec 2019

Related Research Data

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine
Source: Taylor & Francis
Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine
Source: Taylor & Francis

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