Solid-state fermentation of grain sorghum to produce Chinese liquor: Effect of grain properties and fermenting culture
Meicen Liu, Sang Li, Thomas Weiss, Yonghui Li, Donghai Wang, Yi Zheng
Topics & Concepts
Food scienceFermentationChemistrySorghumIsoamyl alcoholOleic acidAcetic acidLinoleic acidYeastFree amino nitrogenFlavorEthanolTanninFatty acidAlcoholBiochemistryAgronomyBiologyFermentation and Sensory AnalysisFood composition and propertiesBiochemical and biochemical processes