Saccharification mechanism of solid-state fermentation of Chinese Baijiu and its influence on fermentation process

GAO Yintao; HE Xuan; YU Bowen; CAI Congju; CHEN Jianxin; DING Zhongyang

doi:10.13995/j.cnki.11-1802/ts.026665

GAO Yintao, HE Xuan, YU Bowen, CAI Congju, CHEN Jianxin, DING Zhongyang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 92-97.

PDF(5379 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 92-97. DOI: 10.13995/j.cnki.11-1802/ts.026665

Saccharification mechanism of solid-state fermentation of Chinese Baijiu and its influence on fermentation process

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 92-97 https://doi.org/10.13995/j.cnki.11-1802/ts.026665

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(5379 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-01-06	2021-02-15	2021-07-15
Issue Date
2021-08-02

Please choose a citation manager

Content to export