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Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable

Na Wang1, Shuang Chen1, Zhemin Zhou1

  • 1State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.

Journal of the Science of Food and Agriculture
|July 12, 2019
PubMed
Abstract

Keywords:
Chinese rice wineaging markerscluster analysisprincipal components analysisvolatile organic compounds

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