Characteristics of traditional Chinese shanlan wine fermentation-Reference-Cited by-同舟云学术

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Characteristics of traditional Chinese shanlan wine fermentation

Published:2014-02 Issue:2 Volume:117 Page:203-207
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Yang Dongsheng,Luo Xianqun,Wang Xinguang

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference23 articles.

1. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine;Dung;Innov. Food Sci. Emerg. Technol.,2005

2. Rice fermentation starters in Cambodia: cultural importance and traditional methods of production;Sota;Southeast Asian Stud.,2011

3. Traditional food fermentation as industrial resources in ASCA countries;Saono,1982

4. Mirin production from nonglutinous regular rice;Oyashiki;J. Ferment. Technol.,1985

5. Nonwaxy rice for tapuy (rice wine) production;Sanchez;Cereal Chem.,1988

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