不同等级中高温大曲微生物群落、理化指标及挥发性风味物质差异分析
王西, 何欢, 马春艳, 王晔, 罗巍, 高占争, 张丹
Analysis of differences in microbial community, physicochemical index and volatile flavor compounds of different grades of medium-high temperature Daqu
WANG Xi, HE Huan, MA Chunyan, WANG Ye, LUO Wei, GAO Zhanzheng, ZHANG Dan
中国酿造
.
2026, (1): 47
-55
.
DOI: 10.11882/j.issn.0254-5071.2026.01.007
