Changes in physicochemical properties of fermented grains of strong-aromaliquor ‘Dukang’ during fermentation

LI Xuan, QI Jusheng, HAN Sihai, LIU Jianxue, LUO Denglin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 52-57.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 52-57. DOI: 10.13995/j.cnki.11-1802/ts.019576

Changes in physicochemical properties of fermented grains of strong-aromaliquor ‘Dukang’ during fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(11): 52-57 https://doi.org/10.13995/j.cnki.11-1802/ts.019576

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