Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu
To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (<i>Oryza sativa</i> subsp. <i>indica</i>) and Tainan No. 11 japonica rice (<i>O. sativa</i> subsp. <i>japonica</i>) were used as raw materials, an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/12/1806 |