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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