老白干香型白酒制曲过程中微生物多样性及其与风味成分的关系
马冰涛, 范恩帝, 李泽霞, 张煜行, 张志民, 郭亚伟, 姜东明, 陈叶福, 肖冬光, 郭学武
Microbial diversity and its relationship with flavor compounds in the process of Daqu making of Laobaigan-flavor Baijiu
MA Bingtao, FAN Endi, LI Zexia, ZHANG Yuhang, ZHANG Zhimin, GUO Yawei, JIANG Dongming, CHEN Yefu, XIAO Dongguang, GUO Xuewu
食品与发酵工业
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2020, (16): 7
-16
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DOI: 10.13995/j.cnki.11-1802/ts.023902
