Work

Fermentation dynamics, physicochemical and sensory characteristics of Malaysian traditional rice wines

Year: 2024

Type: article

Source: British Food Journal

DOI: 10.1108/bfj-03-2024-0257

Authors: Meiwei Koay, Hui Yin Fan, Clemente Michael Vui Ling Wong

Institution: Universiti of Malaysia Sabah

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4402997785

FWCI: 0.787

Cites: 51

Cited by: 4

Related to: 10