Fermentation technology of compound fermented brown sugar and black tea sweet rice wine

doi:10.11882/j.issn.0254-5071.2020.03.038

WANG Xiaoming, SHEN Yuanyuan, CHEN Bi, WANG Wenting

China Brewing ›› 2020, Vol. 39 ›› Issue (3) : 192-197.

PDF(1737 KB)

China Brewing ›› 2020, Vol. 39 ›› Issue (3) : 192-197. DOI: 10.11882/j.issn.0254-5071.2020.03.038

Product Development

Fermentation technology of compound fermented brown sugar and black tea sweet rice wine

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(3): 192-197 https://doi.org/10.11882/j.issn.0254-5071.2020.03.038

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1737 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export