Research of bound aromas based on enzyme hydrolysisof sorghums for brewing Chinese liquor

LV Jia-hui,FAN Wen-lai,XU Yan

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 224.

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PDF(1178 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 224.

Research of bound aromas based on enzyme hydrolysisof sorghums for brewing Chinese liquor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(8): 224

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