浓香型白酒酿造过程中微生物群落及其风味物质特征研究进展
李浩南, 乞萌, 耿烁, 朱立宁, 马辉峰, 魏冠棉, 桑亚新
Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
中国酿造
.
2025, (3): 1
-7
.
DOI: 10.11882/j.issn.0254-5071.2025.03.001
