汾酒酒醅发酵过程中真菌群落的变化规律

卫春会，甄攀，张兰兰，任志强，黄治国，邓杰

Changes in Fungal Community Structure in Fermented Grains for Fenjiu, a Traditional Chinese Liquor

WEI Chunhui, ZHEN Pan, ZHANG Lanlan, REN Zhiqiang, HUANG Zhiguo, DENG Jie

食品科学 . 2021, (14): 121 -128 . DOI: 10.7506/spkx1002-6630-20200408-114