The production of the Chinese baijiu from sorghum and other cereals-Reference-Cited by-同舟云学术

The production of the Chinese baijiu from sorghum and other cereals

Published:2017-09-06 Issue:4 Volume:123 Page:600-604
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Xing-Lin Han¹²,De-Liang Wang²,Wu-Jiu Zhang²,Shi-Ru Jia¹

Affiliation:

1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China

2. China National Research Institute of Food and Fermentation Industries; Beijing 100015 China

Publisher

Wiley

Subject

Food Science

Reference16 articles.

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2. Analysing the contribution of orally perceived attributes to the flavor of wine;Zamora;J. Food Qual. Prefer.,2002

3. Songorghum materials of different effects on wine of Maotai-flavor liquor;Fan;J. Liquor Mak.,2014

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