Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu
The dynamic changes of moisture, acidity, amino nitrogen content, fermentation power, esterification power, liquefaction power, saccharification power and acid protease activity were measured during the traditional and mechanized production of Chixiangxing Baijiu Qu, the structural characteristics o...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2023-11-01
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| Colecção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-026.pdf |
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