Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review
文献类型：期刊论文
| 作者 | Pei, JJ; Liu, Z; Huang, YG; Geng, JZ; Li, XS; Ramachandra, S; Udeshika, AA; Brennan, C; Tao, YD |
| 刊名 | FRONTIERS IN NUTRITION
 |
| 出版日期 | 2022 |
| 卷号 | 9 |
| 英文摘要 | Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique. |
| 源URL | [http://210.75.249.4/handle/363003/61182]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 推荐引用方式 GB/T 7714 | Pei, JJ,Liu, Z,Huang, YG,et al. Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review[J]. FRONTIERS IN NUTRITION,2022,9. |
| APA | Pei, JJ.,Liu, Z.,Huang, YG.,Geng, JZ.,Li, XS.,...&Tao, YD.(2022).Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review.FRONTIERS IN NUTRITION,9. |
| MLA | Pei, JJ,et al."Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review".FRONTIERS IN NUTRITION 9(2022). |
入库方式： OAI收割
来源：西北高原生物研究所
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