Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Zemin Pang"'
Autor:
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiuting Li, Changhong Guo
Publikováno v:
Foods, Vol 12, Iss 2, p 326 (2023)
Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black
Externí odkaz:
https://doaj.org/article/e17ff41bb2954782a98477792fdae145
Autor:
Baoguo Sun, Weiwei Li, Youqiang Xu, Xiuting Li, Wenhua Wang, Chengnan Zhang, Zemin Pang, Huiqin Huang, Jialiang Niu, Zhilei Fu
Publikováno v:
Food Research International. 150:110741
Sauce-flavor baijiu is a representative of Chinese traditional fermented baijiu using grains as the raw materials through the co-fermentation of microorganisms. The whole manufacturing process includes 7 times of distillation and generates 7 kinds of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3253bd01d37a5b0bd1b4a4688031fb84
https://doi.org/10.1016/j.foodres.2021.110741
https://doi.org/10.1016/j.foodres.2021.110741