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

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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