不同地区酱香型高温大曲制曲过程理化指标及挥发性风味化合物分析
康新玥, 郭莹, 秦立芹, 山其木格, 郝淑月, 唐平, 卢君
Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions
KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
中国酿造
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2025, (6): 116
-122
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DOI: 10.11882/j.issn.0254-5071.2025.06.017
