Effects of Wickerhamomyces anomalus Y-1 on physicochemical parameters and flavor of  Baijiu fermented grains with simulated solid-state fermentation

doi:10.11882/j.issn.0254-5071.2022.09.006

Effects of Wickerhamomyces anomalus Y-1 on physicochemical parameters and flavor of Baijiu fermented grains with simulated solid-state fermentation

SHI Xin, HUI Ming, TIAN Qing, HUANG Jihong

China Brewing ›› 2022, Vol. 41 ›› Issue (9) : 31-36.

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China Brewing ›› 2022, Vol. 41 ›› Issue (9) : 31-36. DOI: 10.11882/j.issn.0254-5071.2022.09.006

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Effects of Wickerhamomyces anomalus Y-1 on physicochemical parameters and flavor of Baijiu fermented grains with simulated solid-state fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(9): 31-36 https://doi.org/10.11882/j.issn.0254-5071.2022.09.006

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