Optimization of fermentation process and analysis of volatile flavor substances for quinoa kvass

doi:10.11882/j.issn.0254-5071.2019.04.019

SUN Ziyu, Mandlla, HAO Huan, WEN Hui, LIU Ting, CHEN Zhongjun

China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 99-103.

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China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 99-103. DOI: 10.11882/j.issn.0254-5071.2019.04.019

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Optimization of fermentation process and analysis of volatile flavor substances for quinoa kvass

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(4): 99-103 https://doi.org/10.11882/j.issn.0254-5071.2019.04.019

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