Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar

doi:10.3969/j.issn.0254-5071.2004.03.008

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China Brewing ›› 2004, Vol. 23 ›› Issue (3) : 25-26. DOI: 10.3969/j.issn.0254-5071.2004.03.008

Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 23(3): 25-26 https://doi.org/10.3969/j.issn.0254-5071.2004.03.008

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