The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.
Peng Q, Zheng H, Meng K, Zhu Y, Zhu W, Zhu H, Shen C, Fu J, Elsheery NL, Xie G, Han J, Wu P, Fan Y, Girma D, Sun J, Hu B.
Peng Q, et al. Among authors: wu p.
Food Sci Nutr. 2022 Apr 7;10(7):2255-2270. doi: 10.1002/fsn3.2835. eCollection 2022 Jul.
Food Sci Nutr. 2022.
PMID: 35844911
Free PMC article.