红曲黄酒传统酿造过程挥发性风味组分及微生物菌群多样性分析
洪家丽,李秋艺,潘雨阳,郭伟灵,黄梓芮,赵立娜,钱 敏,白卫东,倪 莉,饶平凡,刘 斌,吕旭聪
Changes in Volatile Metabolites and Microbial Community Dynamics during the Traditional Brewing of Hongqu Glutinous Rice Wine
HONG Jiali, LI Qiuyi, PAN Yuyang, GUO Weiling, HUANG Zirui, ZHAO Lina, QIAN Min, BAI Weidong, NI Li, RAO Pingfan, LIU Bin, Lü Xucong
食品科学 . 2019, (12): 137 -144 .  DOI: 10.7506/spkx1002-6630-20180211-135