红曲黄酒传统酿造用曲中的微生物菌群及挥发性风味组分分析

李路，吕燕霖，郭伟灵，潘雨阳，洪家丽，赵立娜，倪莉，饶平凡，李秋艺，吕旭聪

Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine

LI Lu, Lü Yanlin, GUO Weiling, PAN Yuyang, HONG Jiali, ZHAO Lina, NI Li, RAO Pingfan, LI Qiuyi, Lü Xucong

食品科学 . 2019, (2): 79 -84 . DOI: 10.7506/spkx1002-6630-20180420-269