Wei, Xiao Lu <br/><br/>
Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process.  [electronic resource] 

 -  Journal of bioscience and bioengineering  Apr 2017 
 - 460-465 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1347-4421 
<br/><br/><label>Standard No.: </label>10.1016/j.jbiosc.2016.11.014  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acids--chemistry<br/>Biogenic Amines--analysis<br/>Bioreactors<br/>China<br/>Environmental Pollution--prevention & control<br/>Esters--analysis<br/>Ethanol--analysis<br/>Fermentation<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--growth & development<br/>Oryza--chemistry<br/>Steam<br/>Time Factors<br/>Water--chemistry<br/>Wine--analysis<br/>Yeasts