不同方式生产馥郁香型白酒糖化料菌群结构及理化指标差异分析
李亚平, 张震, 向宗府, 彭天成, 李勇, 曹满堂, 方正国, 靳喜庆
Analysis of the differences in microbial community structure and physicochemical indexes of saccharification materials produced by different methods for Fuyu-flavor Baijiu
LI Yaping, ZHANG Zhen, XIANG Zongfu, PENG Tiancheng, LI Yong, CAO Mantang, FANG Zhengguo, JIN Xiqing
中国酿造
.
2026, (2): 187
-193
.
DOI: 10.11882/j.issn.0254-5071.2026.02.026
