西藏传统青稞酒酿造用藏曲中主要酵母菌的分离及酿造特性研究
黄昊, 哈祖德, 顾京赛, 杨兴华, 王兆基, 陈双, 徐岩
Isolation of yeast strains from Zangqu of traditional Tibetan Qingke (highland barley) wine brewing and the oenological properties
HUANG Hao, HA Zude, GU Jingsai, YANG Xinghua, WANG Zhaoji, CHEN Shuang, XU Yan
食品与发酵工业
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2021, (2): 8
-14
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DOI: 10.13995/j.cnki.11-1802/ts.024418
