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Synergistic effects of red quinoa co-fermentation on phenolic enrichment, free amino acid profiles, and volatile flavor characteristics in Huangjiu

Shen Li; Chen Yan; Yongjun Xia; Lianzhong Ai; Qixiao Zhai; Yijin Yang
Food Bioscience · Vol. 79 · pp. 108801 · 2026
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume79
Pages108801
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2026.108801
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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