Order Article Reprints

Zou J, Ge Y, Zhang Y, Ding M, Li K, Lin Y, Chang X, Cao F, Qian Y. Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume). Fermentation. 2022; 8(6):266. https://doi.org/10.3390/fermentation8060266

Zou, Jing, Yinan Ge, Yue Zhang, Min Ding, Kuo Li, Yinglan Lin, Xuedong Chang, Fei Cao, and Yunkai Qian. 2022. "Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume)" Fermentation 8, no. 6: 266. https://doi.org/10.3390/fermentation8060266

Zou, J., Ge, Y., Zhang, Y., Ding, M., Li, K., Lin, Y., Chang, X., Cao, F., & Qian, Y. (2022). Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume). Fermentation, 8(6), 266. https://doi.org/10.3390/fermentation8060266