| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539061 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Free amino acids (16) were determined by HPLC-DAD in rice wines. ⺠Samples were classified according to ageing time and brand using amino acid profiles. ⺠ANOVA test was performed to find out statistical differences between samples. ⺠PCA and PLSDA provided good results for discrimination of rice wines.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fei Shen, Yibin Ying, Bobin Li, Yunfeng Zheng, Qing Zhuge,