Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics
JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi
(Guizhou Key Laboratory of Fermentation Engineering and Biopharmacey, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi. Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics[J]. FOOD SCIENCE, 2020, 41(14): 88-94.