芝麻香型白酒酿造过程中乳酸菌分离及其碳源利用特征
杜海, 邢敏钰, 徐岩
Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like fl avor liquor
DU Hai et al
食品与发酵工业
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2018, (1): 13
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DOI: 10.13995/j.cnki.11-1802/ts.016177
