Comparative analysis of three types of sorghum raw materials for wine making and their starch characteristics

BIAN Minghong, WU Xuan, FANG Yuli, XU Qiang, LI Shaolong, LIAO Hongbing, XU Meng, ZHANG Ying

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 114-122.

PDF(4979 KB)
PDF(4979 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 114-122. DOI: 10.13995/j.cnki.11-1802/ts.043606

Comparative analysis of three types of sorghum raw materials for wine making and their starch characteristics

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2026, 52(7): 114-122 https://doi.org/10.13995/j.cnki.11-1802/ts.043606

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4979 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉