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Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)

Author:
Dung, N.T.P., Rombouts, F.M., Nout, M.J.R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.1 pp. 130-135
ISSN:
0023-6438
Subject:
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
Agid:
2801295