贵州不同产地大曲及酱香型白酒第四轮次酒醅发酵过程中细菌群落演替规律
戴奕杰, 敖晋滔, 王英, 李珂, 孟望霓
Succession pattern of bacterial communities of Daqu and the fourth-round fermented grains during fermentation of sauce-flavor Baijiu from different production areas in Guizhou
DAI Yijie, AO Jintao, WANG Ying, LI Ke, MENG Wangni
中国酿造
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2025, (10): 171
-177
.
DOI: 10.11882/j.issn.0254-5071.2025.10.024
