The changes of enzyme and microbe in the fermented grains were detected continually and analysed dynamically during multiple feeding solid fermentation technology of Laobaigan Liquor in April.
The changes of enzyme and microbe in the fermented grains were detected continually and analysed dynamically during multiple feeding solid fermentation technology of Laobaigan Liquor in April.
摘要以4月份入池酒酷为例，监测衡水老白干酒老五欲工艺发酵过程中主要酶系、微生物的动态变化。