Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine

Publisher: John Wiley & Sons Inc

E-ISSN: 1365-2621|50|3|626-632

ISSN: 0950-5423

Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.3, 2015-03, pp. : 626-632

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract