Research progress in esterifying enzyme produced by microbial fermentation in the quality improvement of strong-flavor Baijiu

doi:10.11882/j.issn.0254-5071.2019.08.002

LUO Xiaoye, QIU Shuyi, WANG Xiaodan,

China Brewing ›› 2019, Vol. 38 ›› Issue (8) : 6-8.

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China Brewing ›› 2019, Vol. 38 ›› Issue (8) : 6-8. DOI: 10.11882/j.issn.0254-5071.2019.08.002

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Research progress in esterifying enzyme produced by microbial fermentation in the quality improvement of strong-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(8): 6-8 https://doi.org/10.11882/j.issn.0254-5071.2019.08.002

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