正常和瓮臭红酸汤风味特征、微生物群落差异及相关性分析
何扬波, 李国林, 石彬, 李伟, 李咏富, 郑汝忠, 祝婷, 杨一
Difference of flavor characteristics and microbial community of normal and urn odor of red sour soups and correlation analysis
HE Yangbo, LI Guolin, SHI Bin, LI Wei, LI Yongfu, ZHENG Ruzhong, ZHU Ting, YANG Yi
中国酿造
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2024, (12): 78
-87
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DOI: 10.11882/j.issn.0254-5071.2024.12.012
