马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响
刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰
Effect of mixed liquid fermentation of Kluyveromyces marxianus and Saccharomyces cerevisiae on the flavor of Huangjiu
LIU Meng, MIAO Lihong, LIU Pulin, WANG Shuang, GAO Ruijie
食品与发酵工业
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2021, (9): 160
-167
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DOI: 10.13995/j.cnki.11-1802/ts.025634
