Effects of different Zangqu from different regions on the flavor of Tibetan traditional Qingke wine

FAN Shanshan, DONG Yajun, YANG Xinghua, ZHANG Senyao, WANG Zhaoji, SHI Chengxu, CHEN Shuang, XU yan

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 7-14. DOI: 10.13995/j.cnki.11-1802/ts.018591

Effects of different Zangqu from different regions on the flavor of Tibetan traditional Qingke wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 7-14 https://doi.org/10.13995/j.cnki.11-1802/ts.018591

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