从原料到风味：米酒发酵过程中营养组分与微生物群落的协同作用
江昕, 胡淼, 袁子凡, 王姗姗, 张敏, 李淑英
From Raw Materials to Flavor: Synergistic Interactions between Nutritional Components and Microbial Communities during Rice Wine Fermentation
JIANG Xin, HU Miao, YUAN Zifan, WANG Shanshan, ZHANG Min, LI Shuying
中国酿造
.
2026, (8): 75
-84
.
DOI: 10.11882/j.issn.0254-5071.2026.08.009
