Maturity evaluation and optimum storage time of traditional Feng-type Daqu in post-maturity period

LI Jie, WU Xuan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 97-102.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 97-102. DOI: 10.13995/j.cnki.11-1802/ts.024568

Maturity evaluation and optimum storage time of traditional Feng-type Daqu in post-maturity period

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(24): 97-102 https://doi.org/10.13995/j.cnki.11-1802/ts.024568

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