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      Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review

      Author(s): , , ,
      Publication date Created:
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      Journal: Food Research International
      Publisher: Elsevier BV

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          Mystery behind Chinese liquor fermentation

          Yang Zhu, Yan Xu, Guangyuan Jin (2017)
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            Baijiu (白酒), Chinese liquor: History, classification and manufacture

            Bei-Zhong Han, Xiao-Wei Zheng (2016)
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              Daqu- A Traditional Chinese Liquor Fermentation Starter

              Xiao-Wei Zheng, Minoo Rezaei Tabrizi, M J Robert Nout … (2011)
              Article 0 comments Cited 89 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Research International
                Abbreviated Title: Food Research International
                Publisher: Elsevier BV
                ISSN (Print): 09639969
                Publication date Created: December 2020
                Publication date (Print): December 2020
                Volume: 138
                Page: 109830
                Article
                DOI: 10.1016/j.foodres.2020.109830
                PubMed ID: 33288161
                SO-VID: ece7b020-eccf-4658-bc01-8c836b6124d6
                Copyright © © 2020
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                https://www.elsevier.com/tdm/userlicense/1.0/

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