Performance of indigenous yeasts in the processing of Chinese strong‐flavoured liquor during spontaneous mixed solid‐state or submerged fermentation

Publisher: John Wiley & Sons Inc

E-ISSN: 2050-0416|121|2|295-303

ISSN: 0046-9750

Source: JOURNAL OF THE INSTITUTE OF BREWING, Vol.121, Iss.2, 2015-04, pp. : 295-303

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Abstract