Optimization of Chinese rice wine fermentation technology by uncooked materials method of soy whey wastewater

doi:10.11882/j.issn.0254-5071.2017.12.006

ZHANG Qing, LIU Lisha, TIAN Xu, PENG Yijiao, GUO Hong

China Brewing ›› 2017, Vol. 36 ›› Issue (12) : 23-26.

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China Brewing ›› 2017, Vol. 36 ›› Issue (12) : 23-26. DOI: 10.11882/j.issn.0254-5071.2017.12.006

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Optimization of Chinese rice wine fermentation technology by uncooked materials method of soy whey wastewater

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(12): 23-26 https://doi.org/10.11882/j.issn.0254-5071.2017.12.006

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