温度对清香型白酒发酵过程中微生物群落及风味物质的影响
肖鹏,高露,李有明,李贺贺,王柏文,刘梦瑶,孙宝国,李慧峰
Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu
XIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng
食品科学
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2025, (14): 16
-31
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DOI: 10.7506/spkx1002-6630-20241230-260