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Influence of different baking temperatures of red kojic rice on the physicochemical properties,antioxidant capacity,and functional components of red starter wine |
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| Authors: | Xueyuan Han Chi Shen Xiaoyu Wang Xinnan Ye Jiandi Zhou Bin Qian Rungang Tian Chaogeng Xiao Wenjing Lu Huanyi Yang |
| Affiliation: | 1. School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China;2. Medical School, Shaoxing University, Shaoxing, China;3. Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China;4. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China |
| Abstract: | |
| Keywords: | baking red starter wine red kojic rice lovastatin flavor |