Figure 4. Content of amino acid nitrogen at different fermentation times

From

Analysis of Flavor Components in HS-GC-IMS and Antioxidant Properties of Black Lycium barbarum Rice Wine

Yao Shumin, Wu Shaomin, Zhou Yongsheng, Liu Zhongmin, Tang Meizhen

Journal of Food and Nutrition Research. 2021, 9(1), 18-25 doi:10.12691/jfnr-9-1-3