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1.
Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage.
Food Res Int
; 178: 113948, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38309909
2.
Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds.
Foods
; 12(7)2023 Mar 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-37048277
3.
Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury.
Foods
; 11(11)2022 May 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-35681289
4.
Profiling the key metabolites produced during the modern brewing process of Chinese rice wine.
Food Res Int
; 139: 109955, 2021 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33509507
5.
Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01.
Food Res Int
; 150(Pt A): 110793, 2021 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-34865808
6.
Isolation and identification of the bitter compound from Huangjiu.
Food Chem
; 349: 129133, 2021 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33561795
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