混菌发酵制备末轮次酱香型白酒酒糟多肽工艺优化及其生物活性分析
张思杰, 李文皓, 宋芬芳, 刘俊英, 王正伟, 伍强
Optimization of Mixed-Culture Fermentation for Peptide Preparation from Final-Round Distillers’ Grains of Sauce-Flavor Baijiu and Bioactivity Analysis
ZHANG Sijie, LI Wenhao, SONG Fenfang, LIU Junying, WANG Zhengwei, WU Qiang*
中国酿造
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2026, (8): 113
-122
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DOI: 10.11882/j.issn.0254-5071.2026.08.013
