Biological acidification of soaking rice and the utilization of rice milk in Chinese rice wine production

ZHANG Bo; XIE Guangfa; LI Guolong; SUN Guochang; JIN Jianming; ZHU Weijun; LIU Ju

doi:10.13995/j.cnki.11-1802/ts.025623

ZHANG Bo, XIE Guangfa, LI Guolong, SUN Guochang, JIN Jianming, ZHU Weijun, LIU Ju

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 168-174.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 168-174. DOI: 10.13995/j.cnki.11-1802/ts.025623

Biological acidification of soaking rice and the utilization of rice milk in Chinese rice wine production

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(7): 168-174 https://doi.org/10.13995/j.cnki.11-1802/ts.025623

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Received	Revised	Published
2020-09-09	2020-09-29	2021-04-15
Issue Date
2021-05-20

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