{"title":"中国黄酒发酵过程中生物胺的变化及其内在机制","authors":"Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang","doi":"10.1080/10942912.2024.2387440","DOIUrl":null,"url":null,"abstract":"Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine con...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"77 1","pages":""},"PeriodicalIF":3.1000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms\",\"authors\":\"Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang\",\"doi\":\"10.1080/10942912.2024.2387440\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine con...\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":\"77 1\",\"pages\":\"\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-08-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2024.2387440\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2024.2387440","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms
Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine con...
期刊介绍：
The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications.
The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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