降度方法对低度酱香型白酒理化及风味品质的影响
张梦瑞, 范奇高, 路虎, 尹艳艳, 王利萍
Effect of different alcohol-reducing methods on physicochemical indicators and flavor quality of low-alcohol Jiangxiangxing Baijiu
ZHANG Mengrui, FAN Qigao, LU Hu, YIN Yanyan, WANG Liping
食品与发酵工业
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2026, (13): 97
-105
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DOI: 10.13995/j.cnki.11-1802/ts.044604
