Preparation technology of fermented grain beverage by lactic acid bacterium and yeast

doi:10.11882/j.issn.0254-5071.2021.02.039

ZHAO Xiubao, CHENG Likun, FU Qiang, ZHANG Shasha, SHEN Zhiqiang

China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 198-202.

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China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 198-202. DOI: 10.11882/j.issn.0254-5071.2021.02.039

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Preparation technology of fermented grain beverage by lactic acid bacterium and yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(2): 198-202 https://doi.org/10.11882/j.issn.0254-5071.2021.02.039

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