Yanan Xia
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
Yanli Ma
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
Lijuan Hou
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
Jie Wang
College of Food Science and Technology, Agricultural University of Hebei, 071000 Baoding, China
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Yanan Xia, Yanli Ma, Lijuan Hou and Jie Wang, 2017. Effect of Solid or Liquid Fermentation State, Yeast Strain, Fermentation Temperature and Time on the Flavor Content of Jujube (Ziziphus jujuba) Brandy. American Journal of Food Technology, 12: 14-24.
DOI: 10.3923/ajft.2017.14.24
URL: https://scialert.net/abstract/?doi=ajft.2017.14.24
DOI: 10.3923/ajft.2017.14.24
URL: https://scialert.net/abstract/?doi=ajft.2017.14.24