Application of different Guizhou koji in the preparation of Roxburgh rose Jiaosu starter cultures

doi:10.13995/j.cnki.11-1802/ts.024165

WANG Yu, LI Lilang, XIE Chunzhi, YANG Lishou, YANG Juan, WAN Liying, YANG Xiaosheng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 94-100.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 94-100. DOI: 10.13995/j.cnki.11-1802/ts.024165

Application of different Guizhou koji in the preparation of Roxburgh rose Jiaosu starter cultures

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 94-100 https://doi.org/10.13995/j.cnki.11-1802/ts.024165

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Received	Revised	Published
2020-04-10	2020-05-12	2020-10-25
Issue Date
2020-11-12

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