Biochemical changes and the flavor components analysis during the fermentation of rice vinegar and red yeast rice vinegar
碩士 === 大同大學 === 生物工程學系(所) === 92 === Abstract In this study, rice vinegars and red yeast rice vinegars were prepared. The biochemical changes of rice vinegars and red yeast rice vinegars during koji-making, alcohol fermentation, acetic acid fermentation and aging periods were under investigation. Me...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20757320307469004687 |