The influence of porosity of the grain medium on the flavour formation of Chinese liquor during solid-state fermentation

Autor:	Zhu Mao Jiang, Xu Liang Wang, De Liang Wang, Yao Yao Li, Yao Chen, Zhang Song, Ke Shang
Rok vydání:	2016
Předmět:	020401 chemical engineering Chemical engineering Solid-state fermentation Chemistry Flavour 02 engineering and technology 0204 chemical engineering Chinese liquor 010502 geochemistry & geophysics Porosity 01 natural sciences 0105 earth and related environmental sciences Food Science
Zdroj:	Journal of the Institute of Brewing. 122:468-472
ISSN:	0046-9750
DOI:	10.1002/jib.345
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1dbc50dc1c1c4949dd28e2e9212d023a https://doi.org/10.1002/jib.345 Zobrazit plný text záznamu Plný text ve formátu PDF