洞酿酱香型白酒第三轮次酒醅发酵过程中微生物与挥发性风味物质相关性分析
陈卓, 苏伟, 母应春, 齐琦, 邹恬杏, 任婷婷, 潘和勇, 王家琴
Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation
CHEN Zhuo, SU Wei, MU Yingchun, QI Qi, ZOU Tianxing, REN Tingting, PAN Heyong, WANG Jiaqin
中国酿造
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2024, (5): 32
-40
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DOI: 10.11882/j.issn.0254-5071.2024.05.006
