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Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)
- Dung, N.T.P., Rombouts, F.M., Nout, M.J.R.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.1 pp. 130-135
- traditional foods, glutinous rice, wines, winemaking, solid state fermentation, starter cultures, flor yeasts, ethanol production, wine quality, flavor, odor compounds, color, appearance (quality), plate count, isolation, molds (fungi), yeasts, bacteria, Vietnam