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Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine

Andi Suo1, Caie Wu1,2, Gongjian Fan1,2

  • 1College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China.

Journal of Food Science and Technology
|April 2, 2024
PubMed

Keywords:
Aroma analysisChaenomeles sinensisGlutinous rice wineOptimizationQuality evaluation

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