高蛋白水解率对芝麻香型白酒发酵过程及原酒品质的影响
高大禹, 李一关, 崔凤娇, 田庆贞, 张国顺, 陈建新
Effects of high proteolytic rate on sesame-flavor liquor fermentation process and liquor quality
GAO Dayu, LI Yiguan, CUI Fengjiao, TIAN Qingzhen, ZHANG Guoshun, CHEN Jianxin
食品与发酵工业
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2019, (6): 8
-15
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DOI: 10.13995/j.cnki.11-1802/ts.019231
