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- W2384591239 abstract "Rice wine lees are main byproducts in the brewing process of rice wine,and the average yield of rice wine lees was between 20%~30%,thus there were considerable amount of wine lees generated in rice wine production.Due to the fact that the residual proteins and amino acids in rice wine lees were abundant,rice wine lees has high nutrition and exploitation value.This article introduced the exploitation and utilization of rice wine lees in the production of condiment,special flavor wine,compound amino acids,and serving as renewable resource in brewing,which can provide a reference for the future utilization of rice wine lees." @default.
- W2384591239 created "2016-06-24" @default.
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- W2384591239 date "2011-01-01" @default.
- W2384591239 modified "2023-09-23" @default.
- W2384591239 title "Exploitation and utilization of rice wine lees" @default.
- W2384591239 hasPublicationYear "2011" @default.
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