https://www.selleckchem.com/MEK.html
The increase also reduced the caramel-like, herb-like, and smoky sensory characteristics of Chinese rice wine and its Qu aroma and sweetness CONCLUSION The protein content of glutinous rice significantly affects the quality of rice wine. The Glutelin has a significant relationship with fruity, honey, and umami flavors; the albumin has a significant relationship with medicinal, bitter, and astringent flavors. Therefore, reasonable adjustment of the glutelin content of glutinous rice can effectively improve the sensory quality of rice wine. This artic
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