鹿头黄酒酿造用高温大曲细菌类群及其感官特性解析
柯悦, 邓子文, 姜在明, 向凡舒, 侯强川, 郭壮
Analysis of bacterial taxa and sensory characteristics of high-temperature Daqu for Lutou yellow rice wine brewing
KE Yue, DENG Ziwen, JIANG Zaiming, XIANG Fanshu, HOU Qiangchuan, GUO Zhuang
食品与发酵工业
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2023, (20): 228
-234
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DOI: 10.13995/j.cnki.11-1802/ts.034653
