浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析
张会敏,王艳丽,孟雅静,王银辉,李安军,王志强,张治洲,邢新会
Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing
ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui
食品科学 . 2020, (6): 207 -214 .  DOI: 10.7506/spkx1002-6630-20190226-190