Effects of new bioreactor on microbial community and physicochemical indexes of strong-flavor fermented grains
In order to produce high quality strong-flavor (Nongxiangxing) Baijiu, using new bioreactor and traditional pit as research objects, the effects of traditional pit production technology (control group), new bioreactor production technology (experimental group I) and optimized new bioreactor producti...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2024-04-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-135.pdf |
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