强化乳酸菌酿造高酸黄酒工艺研究
钱桢文, 吴宗文, 吴殿辉, 鲁振东, 谢广发, 胡志明, 裘哲灵, 毛青钟
Brewing technology of high-acidity Huangjiu by bioaugmentation with lactic acid bacteria
QIAN Zhenwen, WU Zongwen, WU Dianhui, LU Zhendong, XIE Guangfa, HU Zhiming, QIU Zheling, MAO Qingzhong
食品与发酵工业
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2022, (6): 168
-173
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DOI: 10.13995/j.cnki.11-1802/ts.028232
