Effects of high proteolytic rate on sesame-flavor liquor fermentation process and liquor quality

GAO Dayu, LI Yiguan, CUI Fengjiao, TIAN Qingzhen, ZHANG Guoshun, CHEN Jianxin

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 8-15. DOI: 10.13995/j.cnki.11-1802/ts.019231

Effects of high proteolytic rate on sesame-flavor liquor fermentation process and liquor quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 8-15 https://doi.org/10.13995/j.cnki.11-1802/ts.019231

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