青稞白酒清蒸四次清酒醅挥发性风味物质分析
王建, 贾福晨, 尹小庆, 靳玉龙, 钟政昌, 张玉红
Analysis of volatile flavor compounds in the fermented grains from 'steaming four times' of barley Baijiu
WANG Jian, JIA Fuchen, YIN Xiaoqing, JIN Yulong, ZHONG Zhengchang, ZHANG Yuhong
中国酿造
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2026, (2): 167
-173
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DOI: 10.11882/j.issn.0254-5071.2026.02.023
