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

LWT

Volumn 40, Issue 1, 2007, Pages 130-135

  Dung, N T P ^a   Rombouts, F M ^b   Nout, M J R ^b  

^a CAN THO UNIVERSITY   (Viet Nam)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fermentation starter; Men; Moulds; Yeasts

Indexed keywords

BACTERIA; ETHANOL; FERMENTATION; FRAGRANCES; SACCHARIFICATION; STARCH; YEAST;

FERMENTATION STARTERS; MEN; MOULDS; RICE WINE;

WINE;

AMYLOMYCES; AMYLOMYCES ROUXII; BACTERIA (MICROORGANISMS); CANDIDA GLABRATA; FUNGI; PICHIA; PICHIA ANOMALA; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; RHIZOPUS ORYZAE; SACCHAROMYCES CEREVISIAE;

EID: 33746364226     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.08.004     Document Type: Article

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