茅台镇酱香型白酒不同生产轮次酿造环境的细菌菌群结构特征
王琳，胡小霞，黄永光
Characteristics of Bacterial Microflora Structure in Environmental Samples from Different Rounds of Maotai-flavor Liquor Fermentation in Maotai Town
WANG Lin, HU Xiaoxia, HUANG Yongguang
食品科学
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2021, (22): 185
-192
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DOI: 10.7506/spkx1002-6630-20200708-113
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