Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process
The grains fermented in Maotai-flavored liquor can be classified into two groups: high-temperature fermented grains generated by stacking and grains fermented in pits. The Maotai-flavor making process enriches a special microbiota from the fermented grains, which makes related studies more difficult...
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| Published in: | Journal of nanoscience and nanotechnology Vol. 20; no. 7; p. 4097 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
United States
01.07.2020
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| ISSN: | 1533-4899, 1533-4899 |
| Online Access: | Get more information |
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