甜酒糟强化对末轮次酱酒醅微生物及酒体风味的影响
周慧玲, 秦洋, 赵千慧
Enhancement of microbial community and Baijiu flavor in the final-round Jiangxiang fermented sorghums by sweet wine lees
ZHOU Huiling, QIN Yang, ZHAO Qianhui
食品与发酵工业
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2026, (13): 106
-113
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DOI: 10.13995/j.cnki.11-1802/ts.044863
