5种常用酿酒高粱的主要成分及淀粉特性差异分析
毛祥，温雪瓶，黄丹，李建瓴
Difference analysis on main components and starch properties in five commonly used liquor-making sorghum
MAO Xiang, WEN Xueping, HUANG Dan, LI Jianling
中国酿造
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2020, (3): 57
-62
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DOI: 10.11882/j.issn.0254-5071.2020.03.012
