Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001
Crossref DOI link: https://doi.org/10.1007/s13197-015-1813-4
Published Online: 2015-03-26
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xiong, Qing
Hu, Ting
Zhao, Siming
Huang, Qilin
Text and Data Mining valid from 2015-03-26
