Changes in free amino acid content, physicochemical indicators and yeast count during the fermentation process of Niulanshan Erguotou fermented grains

LIU Xuanchi, WANG Yingjie, YAO Yimeng, HAO Wenjun, WEI Jinwang, LIU Xu, GUO Hongxian, WANG Ying

China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 126-131.

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China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 126-131. DOI: 10.11882/j.issn.0254-5071.2024.03.020

Changes in free amino acid content, physicochemical indicators and yeast count during the fermentation process of Niulanshan Erguotou fermented grains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(3): 126-131 https://doi.org/10.11882/j.issn.0254-5071.2024.03.020

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