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Analysis of Flavor Components in HS-GC-IMS and Antioxidant Properties of Black Lycium barbarum Rice Wine

by Yao Shumin, Wu Shaomin, Zhou Yongsheng, Liu Zhongmin and Tang Meizhen

Journal of Food and Nutrition Research. 2021, 9(1), 18-25. DOI: 10.12691/jfnr-9-1-3
Pub. Date: January 04, 2021Views: 10984 Downloads: 11522Like: 3

Lycium barbarum rice wine HS-GC-IMS flavor substances hydroxyl radical 1-diphenyl-2-trinitrophenylhydrazine 2min-2-azo-bis-3-ethylbenzothiazoline-6-sulfonic acid

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Changes of Ethyl Carbamate in Yellow Rice Wine during Shelf-Life and Formation in Simulated Ethanol and Urea Solutions

by Pinggu Wu, Chenggang Cai, Dajin Yang, Liyuan Wang, Yan Zhou, Xianghong Shen, Bingjie Ma and Jun Tan

Journal of Food and Nutrition Research. 2014, 2(12), 872-875. DOI: 10.12691/jfnr-2-12-2
Pub. Date: November 12, 2014Views: 22289 Downloads: 19862Like: 40Citations: 3

Ethyl carbamate yellow rice wine food safety

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