酱香型白酒第四轮次酒酿造过程中真菌多样性分析
孙利林，李立郎，胡萍，田亚，麻颖垚，袁再顺
Analysis of fungal diversity in Moutai-flavor Baijiu during the fourth round fermentation
SUN Lilin, LI Lilang, HU Ping, TIAN Ya, MA Yingyao, YUAN Zaishun
中国酿造
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2019, (11): 24
-30
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DOI: 10.11882/j.issn.0254-5071.2019.11.006
