Optimization of fermentation conditions of Chinese rice wine brewed by purple hybrid rice with high organic selenium

doi:10.3969/j.issn.0254-5071.2010.02.019

LUO Hai;LIANG Hua-Zhong;XIANG Wen-Liang;ZHAO Jian

China Brewing ›› 2010, Vol. 29 ›› Issue (2) : 64-67.

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China Brewing ›› 2010, Vol. 29 ›› Issue (2) : 64-67. DOI: 10.3969/j.issn.0254-5071.2010.02.019

Optimization of fermentation conditions of Chinese rice wine brewed by purple hybrid rice with high organic selenium

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 29(2): 64-67 https://doi.org/10.3969/j.issn.0254-5071.2010.02.019

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