Effect of red kojic rice of Wuxuan region on the quality of red kojic persimmon wine and analysis of their bacterial composition

doi:10.11882/j.issn.0254-5071.2020.10.025

LI Huimin, LIN Feng, WANG Yumei, LUO Jiayi, LI Yang, MAO Ruifeng

China Brewing ›› 2020, Vol. 39 ›› Issue (10) : 130-135.

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China Brewing ›› 2020, Vol. 39 ›› Issue (10) : 130-135. DOI: 10.11882/j.issn.0254-5071.2020.10.025

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Effect of red kojic rice of Wuxuan region on the quality of red kojic persimmon wine and analysis of their bacterial composition

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(10): 130-135 https://doi.org/10.11882/j.issn.0254-5071.2020.10.025

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