Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Shijiang Pan"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101646- (2024)
The quality of strong-flavor Baijiu, a prominent Chinese liquor, is intricately tied to the choice of sorghum variety used in fermentation. However, a significant gap remains in our understanding of how glutinous and non-glutinous sorghum varieties c
Externí odkaz:
https://doaj.org/article/9a52760a0d0e48dcae8d17602beb4721
