Development of novel sorghum spirits from raw and cooked sorghum by liquid-state fermentation
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 95 === Abstract Sorghum spirit has always been the most representative distilled spirit in China, and it wins its international reputation for its unique flavor. However, due to the differences in the place of production, materials, yeast manufacturing and brewing...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11113720803638270846 |