An online method for predicting acidity value,water and starch content in fermented grains of light-flavor Baijiu

WANG Kun; TUO Xianguo; ZHANG Guiyu; LUO Lin; LUO Qi; LIU Jie

doi:10.13995/j.cnki.11-1802/ts.028164

WANG Kun, TUO Xianguo, ZHANG Guiyu, LUO Lin, LUO Qi, LIU Jie

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 85-90.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 85-90. DOI: 10.13995/j.cnki.11-1802/ts.028164

An online method for predicting acidity value,water and starch content in fermented grains of light-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 85-90 https://doi.org/10.13995/j.cnki.11-1802/ts.028164

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Received	Revised	Published
2021-06-01	2021-08-17	2022-04-15
Issue Date
2022-04-27

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