洞酿酱香酒第四轮次酒醅发酵过程中微生物群落与挥发性代谢物分析
邹恬杏，苏伟，母应春，任婷婷，潘和勇，王家琴
Analysis of microbial community and volatile metabolites during the fourth round fermented grains fermentation of Dongniang sauce-flavor Baijiu
ZOU Tianxing, SU Wei, MU Yingchun, REN Tingting, PAN Heyong, WANG Jiaqin
中国酿造
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2023, (6): 64
-71
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DOI: 10.11882/j.issn.0254-5071.2023.06.011
