摘要
介绍了紫薯发酵酒的加工工艺、质量标准及营养价值。
The processing technology,quality standards and nutritional value for purple sweet potato based liquor making was introduced.
出处
《酿酒》
CAS
2011年第1期77-78,共2页
Liquor Making
关键词
紫薯
发酵酒
工艺
purple sweet potato
fermented wine
technology