Physicochemical characteristics and microbial diversity in wheat Qu during the fermentation of Sichuan Huangjiu

doi:10.13995/j.cnki.11-1802/ts.027514

TANG Manqiu, XIA Yu, QIN Fengyang, WU Zhengyun, ZHANG Wenxue

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 35-40.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 35-40. DOI: 10.13995/j.cnki.11-1802/ts.027514

Physicochemical characteristics and microbial diversity in wheat Qu during the fermentation of Sichuan Huangjiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 35-40 https://doi.org/10.13995/j.cnki.11-1802/ts.027514

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Received	Revised	Published
2021-04-06	2021-04-19	2021-12-25
Issue Date
2022-01-21

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