Evaluation technology of the cooking degree of sorghum in the brewing process of sauce-flavor Baijiu

doi:10.11882/j.issn.0254-5071.2021.03.013

LU Jun, TANG Ping, SHAN Qimuge, WANG Fan, WANG Li, BI Rongyu, LIANG Qingsong, FENG Haiyan, MENG Tianyi, LI Changwen

China Brewing ›› 2021, Vol. 40 ›› Issue (3) : 73-78.

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China Brewing ›› 2021, Vol. 40 ›› Issue (3) : 73-78. DOI: 10.11882/j.issn.0254-5071.2021.03.013

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Evaluation technology of the cooking degree of sorghum in the brewing process of sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(3): 73-78 https://doi.org/10.11882/j.issn.0254-5071.2021.03.013

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