Changes of related indexes of Liuyang Douchi during koji-cooling
In order to clarify the influence of the koji-cooling stage on the quality of Douchi during the Liuyang Douchi production process, the microbial quantities, physicochemical indexes and key enzyme activities at different koji-cooling times were determined. The results showed that the total colonies c...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-02-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-82.pdf |