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Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China 期刊论文
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE, 2019, 卷号: 15, 页码: 10
Authors:  He, Jianwu;  Zhang, Ruifei;  Lei, Qiyi;  Chen, Gongxi;  Li, Kegang;  Ahmed, Selena;  Long, Chunlin
View  |  Adobe PDF(2445Kb)  |  Favorite  |  View/Download：196/35  |  Submit date：2019/05/23
Ethnobotany  Traditional ecological knowledge  Rice wine  Fermented beverage  Fermentation starters