不同季节清香型大白酒发酵过程真菌群落结构差异分析
杨凯环, 曹苗文, 李骐, 薄涛
Differences analysis of fungal community structure of light-flavor Dacha Baijiu in different seasons during the fermentation process
YANG Kaihuan, CAO Miaowen, LI Qi, BO Tao
中国酿造
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2026, (3): 28
-33
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DOI: 10.11882/j.issn.0254-5071.2026.03.005
