Studies on the Flavor Compositions of Sorghum Spirits in Different Collection Fractions during Distillation
碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 93 === This thesis can be divided into two parts. In the first part of this thesis, two kinds of commercial kojies were used to prepare Sorghum spirits made by using two times’ liquid fermentation and three times’ liquid distillation. One round of the fermentation...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/58047268644040309911 |