Brewing technology of high-acidity Huangjiu by bioaugmentation with lactic acid bacteria

doi:10.13995/j.cnki.11-1802/ts.028232

QIAN Zhenwen, WU Zongwen, WU Dianhui, LU Zhendong, XIE Guangfa, HU Zhiming, QIU Zheling, MAO Qingzhong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 168-173.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 168-173. DOI: 10.13995/j.cnki.11-1802/ts.028232

Brewing technology of high-acidity Huangjiu by bioaugmentation with lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 168-173 https://doi.org/10.13995/j.cnki.11-1802/ts.028232

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Received	Revised	Published
2021-06-10	2021-06-30	2022-03-25
Issue Date
2022-04-25

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