Comparative analysis of free amino acids in high temperature Daqu of Moutai-flavor Baijiu

doi:10.11882/j.issn.0254-5071.2019.04.011

ZHANG Qiaoling, LV Xibin, QIN Xing, CHEN Liangqiang, YANG Fan, WANG Heyu, WANG Li

China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 51-58.

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China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 51-58. DOI: 10.11882/j.issn.0254-5071.2019.04.011

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Comparative analysis of free amino acids in high temperature Daqu of Moutai-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(4): 51-58 https://doi.org/10.11882/j.issn.0254-5071.2019.04.011

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