BioMed Research International / 2014 / Article / Fig 2

Research Article

Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

Figure 2

Time course of changes in productive concentration of sugars and glycerol under various temperatures: (a) glycerol, (b) fructose, (c) maltotriose, (d) maltose, and (e) glucose.
426929.fig.002a
(a)
426929.fig.002b
(b)
426929.fig.002c
(c)
426929.fig.002d
(d)
426929.fig.002e
(e)