红曲黄酒糟酶解液美拉德反应增香条件优选
梁璋成，何志刚，窦芳娇，林晓婕，林晓姿，李维新
Optimization of flavour-enhancing conditions by Maillard reaction in enzymatic hydrolysis solution of Hongqu Huangjiu lees
LIANG Zhangcheng,, HE Zhigang,, DOU Fangjiao,, LIN Xiaojie,, LIN Xiaozi,, LI Weixin,
中国酿造
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2018, (10): 57
-60
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DOI: 10.11882/j.issn.0254-5071.2018.10.011
