米酒微生物与其风味品质形成关系研究进展
龚小会,张东亚,谢玲,陈晨
Research Progress on the Relationship between Microbial Community and Flavor Quality Formation in Rice Wine
GONG Xiaohui, ZHANG Dongya, XIE Ling, CHEN Chen
食品科学
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2024, (16): 358
-366
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DOI: 10.7506/spkx1002-6630-20230601-004