浓香型大曲与生产环境微生物群落间的溯源性分析
刘英杰,黄钧,秦辉,张宿义,董异,王超,王小军,周荣清
Traceability Analysis between Strong-Flavor Daqu, a Traditional Chinese Fermentation Starter for Nongxiangxing Baijiu, and Microbial Communities in the Production Environment
LIU Yingjie, HUANG Jun, QIN Hui, ZHANG Suyi, DONG Yi, WANG Chao, WANG Xiaojun, ZHOU Rongqing
食品科学
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2022, (22): 207
-214
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DOI: 10.7506/spkx1002-6630-20220105-037