Optimization of fermentation process and volatile flavor compounds of selenium-rich black glutinous rice wine

LIU Qiuyang, CHEN Yanlin, LI Si, ZHEN Da

China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 236-242.

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China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 236-242. DOI: 10.11882/j.issn.0254-5071.2025.08.034

Optimization of fermentation process and volatile flavor compounds of selenium-rich black glutinous rice wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(8): 236-242 https://doi.org/10.11882/j.issn.0254-5071.2025.08.034

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