Effect of red koji on fermentation and &gamma;-aminobutyric acid production of Guangdong Hakka rice wine

doi:10.11882/j.issn.0254-5071.2016.10.011

Effect of red koji on fermentation and γ-aminobutyric acid production of Guangdong Hakka rice wine

HUANG Minxin1, HONG Zechun2, ZHAO Wenhong1*, ZHU Hao1, WANG Hui1, BAI Weidong1

China Brewing ›› 2016, Vol. 35 ›› Issue (10) : 46-50.

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China Brewing ›› 2016, Vol. 35 ›› Issue (10) : 46-50. DOI: 10.11882/j.issn.0254-5071.2016.10.011

Effect of red koji on fermentation and γ-aminobutyric acid production of Guangdong Hakka rice wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(10): 46-50 https://doi.org/10.11882/j.issn.0254-5071.2016.10.011

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