浓香型白酒杜康酒醅发酵过程中理化指标变化规律
李璇, 戚居胜, 韩四海, 刘建学, 罗登林
Changes in physicochemical properties of fermented grains of strong-aromaliquor ‘Dukang’ during fermentation
LI Xuan, QI Jusheng, HAN Sihai, LIU Jianxue, LUO Denglin
食品与发酵工业
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2019, (11): 52
-57
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DOI: 10.13995/j.cnki.11-1802/ts.019576
