Quality Comparison between Quinoa Husks Huangjiu and Ordinary Huangjiu
In order to explore whether the addition of quinoa husks can affect the substance composition, flavor and biological activity of fermented Huangjiu, the traditional self-made Chenfuqu was used to ferment Huangjiu and two groups were set up inclouding ordinary Huangjiu and quinoa husks Huangjiu. The...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Chinês |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040220 |
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