The physicochemical, microbiological and flavor characteristics of basi during fermentation and aging
The physicochemical, microbiological and flavor characteristics of basi during fermentation and aging were monitored in this study. The fermentation period lasted for 30 days, after which the alcoholic beverage was filled into 350-ml capacity sterile bottles for aging. Changes in soluble solids, red...
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| Format: | Thesis |
| Language: | English |
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1985.
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