Effect of tannin content of sorghum on bacterial community in fermented grains of Fen-flavor Daqu Baiju

doi:10.11882/j.issn.0254-5071.2020.07.017

YANG Ling, WANG Qi, GUO Xukai, DUAN Bing, GUO Rui, SHAO Qiang, LIU Qingshan

China Brewing ›› 2020, Vol. 39 ›› Issue (7) : 83-88.

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China Brewing ›› 2020, Vol. 39 ›› Issue (7) : 83-88. DOI: 10.11882/j.issn.0254-5071.2020.07.017

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Effect of tannin content of sorghum on bacterial community in fermented grains of Fen-flavor Daqu Baiju

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(7): 83-88 https://doi.org/10.11882/j.issn.0254-5071.2020.07.017

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