酱、浓、清香型白酒酿造过程中真菌及其功能特性研究进展
韩冰玙, 陈辉太, 李宗军
Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu
HAN Bingyu, CHEN Huitai, LI Zongjun
中国酿造
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2024, (3): 27
-32
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DOI: 10.11882/j.issn.0254-5071.2024.03.005
