Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2024.03.005

Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu

HAN Bingyu, CHEN Huitai, LI Zongjun

China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 27-32.

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China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 27-32. DOI: 10.11882/j.issn.0254-5071.2024.03.005

Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(3): 27-32 https://doi.org/10.11882/j.issn.0254-5071.2024.03.005

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Received	Revised	Published
2023-06-30	2023-09-20	2024-03-25
Issue Date
2024-04-19

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