Research status of effect of raw glutinous sorghum on quality of sauce-flavor Baijiu

doi:10.11882/j.issn.0254-5071.2022.01.006

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China Brewing ›› 2022, Vol. 41 ›› Issue (1) : 32-36. DOI: 10.11882/j.issn.0254-5071.2022.01.006

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Research status of effect of raw glutinous sorghum on quality of sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(1): 32-36 https://doi.org/10.11882/j.issn.0254-5071.2022.01.006

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