黑色高温大曲在固态发酵过程中的微生物群落及风味化合物演替驱动机制
邓阿玲,唐杰,朱楚天,黄永光
Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu
DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang
食品科学 . 2024, (23): 102 -112 .  DOI: 10.7506/spkx1002-6630-20240507-027