A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network

作者：Qiangqiang Xiong, Han Wu, Donghong Lai, Yuehong Peng, Xinyi Zhao, Zhengfei Yang, Dahu Zhou · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145585 · 被引用次数：6 · 研究领域：Food Quality and Safety Studies