Effect of different enzymes and Jiuqu combinations on rice-flavor Baijiu quality
In order to explore the effects of different enzymes and Jiuqu combinations on the quality of rice-flavor (Mixiangxing) Baijiu, the effects of different Jiuqu combinations (Anqi Jiuqu, Xi'an Jiuqu, Like Jiuqu, Yada Jiuqu) and different enzymes (acid protease, cellulase, α-amylase and lipase) on alco...
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| Hovedforfatter: | |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Editorial Department of China Brewing
2024-03-01
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| Serier: | Zhongguo niangzao |
| Fag: | |
| Online adgang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-201.pdf |
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