多菌种发酵青稞酒化学成分变化研究

曹妍，杜木英，阚建全，陈宗道

Changes in Chemical Components during Fermentation of Highland Barley Wine with Multi-Strain Starter

CAOYan，DUMu-ying，KANJian-quan，CHENZong-dao

食品科学 . 2012, (11): 252 -256 . DOI: 10.7506/spkx1002-6630-201211053