陈肉酝浸对豉香型白酒风味影响的研究进展
黄清意, 李湘銮, 费永涛, 白卫东, 何松贵, 黎伟刚, 俞剑燊
Advances on the meat immersion and its effect on Chi-flavor Baijiu
HUANG Qingyi, LI Xiangluan, FEI Yongtao, BAI Weidong, HE Songgui, LI Weigang, YU Jianshen
食品与发酵工业
.
2020, (19): 284
-288
.
DOI: 10.13995/j.cnki.11-1802/ts.023949
