酱香型白酒第二轮次酒发酵过程微生物多样性研究
黄蕴利1，2，黄永光1，2*，胡建峰3，胡 峰3，钟方达3
Microbial diversity of the second rounds liquid of Moutai-flavor Baijiu during fermentation process
HUANG Yunli1,2, HUANG Yongguang1,2*, HU Jianfeng3, HU Feng3, ZHONG Fangda3
中国酿造
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2017, (9): 30
-35
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DOI: 10.11882/j.issn.0254-5071.2017.09.007
