Fermentation process optimization and volatile flavor substance analysis of traditional Miao rice wine

doi:10.11882/j.issn.0254-5071.2023.11.037

YANG Yuling, LI Shuchai, WANG Jiajia, DENG Zhaohui, DAI Luoqi, YANG Jun

China Brewing ›› 2023, Vol. 42 ›› Issue (11) : 237-242.

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China Brewing ›› 2023, Vol. 42 ›› Issue (11) : 237-242. DOI: 10.11882/j.issn.0254-5071.2023.11.037

Fermentation process optimization and volatile flavor substance analysis of traditional Miao rice wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(11): 237-242 https://doi.org/10.11882/j.issn.0254-5071.2023.11.037

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Received	Revised
2023-04-21	2023-08-20
Issue Date
2023-12-15

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