Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation
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DOI: 10.1016/j.foodcont.2020.107821
Abstract: Abstract Co-culturing two or more species has recently been used in fermenting foods for product flavor or safety control. Ethyl carbamate (EC) is a potential carcinogenic compound presented in Chinese yellow rice wine which can… read more here.
Keywords: mixed culture; rice wine; yellow rice; brevis ... See more keywords