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
Dynamic changes of flavor compounds and microbial community in fermented grains of Chinese strong aroma-type Baijiu during fermentation
GAO Jiangjing, REN Cong, LIU Guoying, GE Xiangyang,WANG Huilin, YE Fangping, XU Yan
食品与发酵工业
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2019, (20): 1
-6
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DOI: 10.13995/j.cnki.11-1802/ts.021271
