基于宏基因组学分析西藏青稞酒发酵过程中微生物多样性与风味形成的关系
张金萍, 于佳俊, 贾福晨, 马文瑞, 靳玉龙, 朱子健, 郭琪, 张海鹏, 张玉红, 薛洁
Macrogenomics-based analysis of the relationship between microbial diversity and flavour formation during the fermentation of Tibetan highland barley wine
ZHANG Jinping, YU Jiajun, JIA Fuchen, MA Wenrui, JIN Yulong, ZHU Zijian, GUO Qi, ZHANG Haipeng, ZHANG Yuhong, XUE Jie
食品与发酵工业
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2025, (5): 310
-321
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DOI: 10.13995/j.cnki.11-1802/ts.039101
