牛栏山二锅头酒醅发酵过程中游离氨基酸含量、理化指标及酵母菌数变化
刘轩墀, 王英杰, 姚一萌, 郝文军, 魏金旺, 柳旭, 郭泓娴, 王瑛
Changes in free amino acid content, physicochemical indicators and yeast count during the fermentation process of Niulanshan Erguotou fermented grains
LIU Xuanchi, WANG Yingjie, YAO Yimeng, HAO Wenjun, WEI Jinwang, LIU Xu, GUO Hongxian, WANG Ying
中国酿造
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2024, (3): 126
-131
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DOI: 10.11882/j.issn.0254-5071.2024.03.020
