Zobrazeno 1 - 1
of 1
pro vyhledávání: '"contents of microconstituents"'
Publikováno v:
Shipin yu jixie, Vol 39, Iss 9, Pp 183-189 (2023)
Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat
Externí odkaz:
https://doaj.org/article/0e9083656abc45cd816be072fe374dc8
