浓香型白酒酒醅风味物质和微生物菌群结构随发酵时间的变化规律
高江婧, 任聪, 刘国英, 葛向阳, 王慧琳, 叶方平, 徐岩
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (20) : 1-6.
浓香型白酒酒醅风味物质和微生物菌群结构随发酵时间的变化规律
Dynamic changes of flavor compounds and microbial community in fermented grains of Chinese strong aroma-type Baijiu during fermentation
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