PDF(3070 KB)
添加小麦对山西老陈醋大曲制备过程中微生物菌群、酶活及风味的影响
王瑞杰, 张钰婧, 焦剑, 郭鑫磊, 梁书艺, 许女
中国酿造 ›› 2025, Vol. 44 ›› Issue (10) : 260-267.
PDF(3070 KB)
PDF(3070 KB)
添加小麦对山西老陈醋大曲制备过程中微生物菌群、酶活及风味的影响
,
{{javascript:window.custom_author_cn_index++;}}
Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu
,
{{javascript:window.custom_author_en_index++;}}
| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
| 〈 |
|
〉 |
