富硒黑糯米酒发酵工艺优化及其挥发性风味物质研究
刘邱阳, 陈焱林, 李思, 镇达
Optimization of fermentation process and volatile flavor compounds of selenium-rich black glutinous rice wine
LIU Qiuyang, CHEN Yanlin, LI Si, ZHEN Da
中国酿造
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2025, (8): 236
-242
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DOI: 10.11882/j.issn.0254-5071.2025.08.034
