三种酿酒高粱原料及淀粉特性的比较分析
边名鸿, 吴轩, 方裕理, 许强, 李少龙, 廖泓冰, 胥梦, 张颖
Comparative analysis of three types of sorghum raw materials for wine making and their starch characteristics
BIAN Minghong, WU Xuan, FANG Yuli, XU Qiang, LI Shaolong, LIAO Hongbing, XU Meng, ZHANG Ying
食品与发酵工业
.
2026, (7): 114
-122
.
DOI: 10.13995/j.cnki.11-1802/ts.043606
