异常威克汉姆酵母强化对液态酿造红曲酒品质的影响
焦颂丹, 寇亚如, 蔡文琴, 熊禹蘅, 范浩伟, 付桂明, 巫小丹, 金永春, 万茵
Impact of Wickerhamomyces anomalus enhancement on quality of liquid-fermented Hongqu rice wine
JIAO Songdan, KOU Yaru, CAI Wenqin, XIONG Yuheng, FAN Haowei, FU Guiming, WU Xiaodan, JIN Yongchun, WAN Yin
食品与发酵工业
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2025, (10): 304
-311
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DOI: 10.13995/j.cnki.11-1802/ts.039585
