不同品种豌豆对食醋大曲制备过程中微生物、酶活及风味的影响
任晓荣, 张钰婧, 王丰霞, 吉晋波, 王婧媛, 郭鑫磊, 白文斌, 许女
Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
中国酿造
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2025, (10): 233
-240
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DOI: 10.11882/j.issn.0254-5071.2025.10.033
