Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method

doi:10.11882/j.issn.0254-5071.2025.05.037

HAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei

China Brewing ›› 2025, Vol. 44 ›› Issue (5) : 252-258.

PDF(1920 KB)

China Brewing ›› 2025, Vol. 44 ›› Issue (5) : 252-258. DOI: 10.11882/j.issn.0254-5071.2025.05.037

Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(5): 252-258 https://doi.org/10.11882/j.issn.0254-5071.2025.05.037

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1920 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2025-01-22	2025-03-21	2025-05-25
Issue Date
2025-06-18

Please choose a citation manager

Content to export