Classification and characteristics of typical fermented Mijiu based on physicochemical parameters and flavor components

ZOU Lingbo; WANG Dong; YU Haiyan; ZHANG Lijun; XU Yan

doi:10.13995/j.cnki.11-1802/ts.020421

ZOU Lingbo, WANG Dong, YU Haiyan, ZHANG Lijun, XU Yan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 78-84.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 78-84. DOI: 10.13995/j.cnki.11-1802/ts.020421

Classification and characteristics of typical fermented Mijiu based on physicochemical parameters and flavor components

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(13): 78-84 https://doi.org/10.13995/j.cnki.11-1802/ts.020421

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Received	Published
2019-03-04	2019-07-15
Issue Date
2019-07-28

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