Preliminary Identification of Microorganisms from Jiuqu Used for Guangdong Hakka Rice Wine and Their γ-aminobutyric Acid-producing Capacity

HUANG Min-xin; ZHAO Wen-hong; ZHU Hao; BAI Wei-dong; YAN Dong-mei; LI Bin

doi:10.13982/j.mfst.1673-9078.2015.8.017

Home>Articles>Preliminary Identification of Microorganisms from Jiuqu Used for Guangdong Hakka Rice Wine and Their γ-aminobutyric Acid-producing Capacity

DOI: 10.13982/j.mfst.1673-9078.2015.8.017

Preliminary Identification of Microorganisms from Jiuqu Used for Guangdong Hakka Rice Wine and Their γ-aminobutyric Acid-producing Capacity

HUANG Min-xin

ZHAO Wen-hong

ZHU Hao

BAI Wei-dong

YAN Dong-mei

LI Bin

Keywords：Guangdong Hakka rice winejiuquidentificationgamma-aminobutyric acid

Publication Date：2015-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2015,31(8)