贵州特色红酸汤发酵品质形成与改良研究进展
李国林, 何扬波, 郑汝忠, 谢长江, 施永红
Research progress on formation and improvement of fermentation quality of Guizhou characteristic red sour soup
LI Guolin, HE Yangbo, ZHENG Ruzhong, XIE Changjiang, SHI Yonghong
中国酿造
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2025, (7): 33
-37
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DOI: 10.11882/j.issn.0254-5071.2025.07.005
