Promotion of quality liquor rate using microorganism technology of upper layer formation grains

doi:10.3969/j.issn.0254-5071.2011.06.046

REN Daoqun;TANG Yuming;YI Bin;YAO Wanchun;LU Zhongming;LIAO Jianmin

China Brewing ›› 2011, Vol. 30 ›› Issue (6) : 163-166.

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China Brewing ›› 2011, Vol. 30 ›› Issue (6) : 163-166. DOI: 10.3969/j.issn.0254-5071.2011.06.046

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Promotion of quality liquor rate using microorganism technology of upper layer formation grains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(6): 163-166 https://doi.org/10.3969/j.issn.0254-5071.2011.06.046

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