基于第三代测序与理化指标评价不同压曲工艺酱大曲品质
唐佳代，赵益梅，冉光耀，王芙蓉，孟卓妮，龙亚飞，胡娜
Evaluation of the quality of sauce-flavor Daqu with different molding processes based on third-generation sequencing and physicochemical indexes
TANG Jiadai, ZHAO Yimei, RAN Guangyao, WANG Furong, MENG Zhuoni, LONG Yafei, HU Na
中国酿造
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2022, (12): 74
-78
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DOI: 10.11882/j.issn.0254-5071.2022.12.013
