Effects of Kojies and Volatile Fatty Acids Addition on the Flavor Quality of Liquid Fermented and Liquid Distilled Sorghum Liquor
碩士 === 大葉大學 === 生物產業科技學系碩士班 === 92 === This thesis can be divided into four parts. In the first part of this theses, five kinds of commercialized (PY2101, PY2102, PY2103, PY2108, ST010) and one kind of traditional sorghum kojies were used to prepare sorghum liquor. After two times of liquid fermenta...
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| Format: | Others |
| Language: | zh-TW |
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2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78591504809077650194 |