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BioMed Research International
Volume 2014, Article ID 426929, 8 pages
http://dx.doi.org/10.1155/2014/426929
Research Article

Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

1Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China
2Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China
3Shaoxing Nverhong Wine Company Limited, Shangyu, Zhejiang 312000, China

Received 11 September 2013; Revised 4 November 2013; Accepted 5 November 2013; Published 6 January 2014

Academic Editor: Michael Greenwood

Copyright © 2014 Dengfeng Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Dengfeng Liu, Hong-Tao Zhang, Weili Xiong, et al., “Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice,” BioMed Research International, vol. 2014, Article ID 426929, 8 pages, 2014. https://doi.org/10.1155/2014/426929.