三种酿酒高粱的理化特性与基酒风味分析
冯兴垚1，杨文斌1，罗惠波1，2*，卫春会1，2，刁 冲1，周 平1，夏 玙1
Physicochemical property of three varieties of sorghum for Baijiu-making and flavor of base liquor
FENG Xingyao1, YANG Wenbin1, LUO Huibo1,2*, WEI Chunhui1,2, DIAO Chong1, ZHOU Ping1, XIA Yu1
中国酿造
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2017, (8): 76
-79
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DOI: 10.11882/j.issn.0254-5071.2017.08.017
