高温大曲中真菌类群解析及其风味品质评价
王玉荣, 高君, 雷炎, 管桂坤, 刘宇, 侯强川, 郭壮
Analysis of fungal diversity and evaluation of flavor quality of high-temperature Daqu
WANG Yurong, GAO Jun, LEI Yan, GUAN Guikun, LIU Yu, HOU Qiangchuan, GUO Zhuang
食品与发酵工业
.
2024, (4): 225
-231
.
DOI: 10.13995/j.cnki.11-1802/ts.035595
