1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine
The viscosity of Chinese rice wine gradually increases with the maturing process, resulting in a better taste due to longer contact with the tongue. Herein, the structure of water–ethanol was detected by hydrogen nuclear magnetic resonance (1H-NMR) and viscosity measurement to define the strength of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1473497 |