酱香型高温大曲制作过程中微生物群落演替规律与风味物质变化
丁泽,陈曦,李金洋,牛家亮,杜秉昊,李微微,龙尧,郎莹,孙宝国,李秀婷
Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting
食品科学
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2025, (11): 115
-124
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DOI: 10.7506/spkx1002-6630-20241114-109