非酿酒酵母与酿酒酵母在米酒混菌发酵中的相互作用机制分析
Interaction mechanism of non-Saccharomyces yeast and Saccharomyces cerevisiae in mixed fermentation of Mijiu
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |