初始含水量对传统酱香型大曲发酵活跃期挥发性风味物质与菌群结构的影响
杨儒洁, 刘晓彤, 魏阳, 冉茂芳, 毛雪婷, 汤涵岚, 杨阳, 马吾霞, 沈才洪, 王松涛
Effects of Initial Moisture Content on Volatile Flavor Substances and Microbial Community Structure of Traditional Sauce-Flavor Daqu during Active Fermentation Period
YANG Rujie, LIU Xiaotong, WEI Yang, RAN Maofang, MAO Xueting, TANG Hanlan, YANG Yang, MA Wuxia, SHEN Caihong, WANG Songtao
中国酿造
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2026, (6): 75
-86
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DOI: 10.11882/j.issn.0254-5071.2026.06.011
