核桃雄花米酒发酵工艺优化及挥发性风味分析

欢迎访问《中国酿造》官方网站，今天是

胡伯凯, 张东亚, 晏晔

Optimization of fermentation process and analysis of volatile flavor compounds in walnut male flower rice wine

HU Bokai, ZHANG Dongya, YAN Ye

中国酿造 . 2024, (12): 131 -136 . DOI: 10.11882/j.issn.0254-5071.2024.12.019