大曲枯草芽孢杆菌发酵基酒风味轮廓及其特征成分香气感知机制
刘睿童,王腊梅,王欢,黄永光,李苑麟,唐杰,龚佳欣
Flavor Profile of Base Liquor Fermented by Bacillus subtilis in Daqu and the Aroma Perception Mechanism of Its Characteristic Components
LIU Ruitong, WANG Lamei, WANG Huan, HUANG Yongguang, LI Yuanlin, TANG Jie, GONG Jiaxin
食品科学
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2025, (17): 200
-190
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DOI: 10.7506/spkx1002-6630-20250226-157