添加淋饭酒母对液态法酿制清爽型山兰黄酒品质及风味的
张 博1，郑联合2，余雪梅1，钟秋平1*
Effect of adding Lin-fan yeast on quality and aroma of fresh-type Shanlan rice wine by #br#
liquid-state fermentation
ZHANG Bo1, ZHENG Lianhe2, YU Xuemei1, ZHONG Qiuping1*
中国酿造
.
2013, (10): 61
-65
.
DOI: 10.3969/j.issn.0254-5071.2013.10.015
