3种高粱品种淀粉特性和酿造黄酒的风味品质分析
王志伟，闫凤霞，徐嘉良，柳青山，任 清
Analysis of Starch Properties and Huangjiu Flavor from Three Sorghum Varieties
WANG Zhiwei, YAN Fengxia, XU Jialiang, LIU Qingshan, REN Qing
食品科学
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2019, (13): 45
-51
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DOI: 10.7506/spkx1002-6630-20180528-388
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