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Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae

Crossref DOI link: https://doi.org/10.1007/s13197-021-05250-x

Published Online: 2021-08-24

Published Print: 2022-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yang, Yurong

Zhong, Haiyan

Yang, Ning

Xu, Shuaizhe

Yang, Tao https://orcid.org/0000-0002-8103-1153
Funding

Funding for this research was provided by:

hunan provincial science and technology department (2020SK2140)

the technology development project of jiangxi lidu liquor industry co. ltd. (2019430102003061)

the technology development project of jiangxi lidu liquor industry co. ltd. (2020430102002535)
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Text and Data Mining valid from 2021-08-24

Version of Record valid from 2021-08-24
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Article History

Revised: 14 July 2021

Accepted: 19 August 2021

First Online: 24 August 2021

Declarations

:

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

: This article does not contain any studies with human or animal subjects.

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