基于微生物互作的耐热拉钱斯氏酵母对白酒风味品质的影响
张茜,梁嘉敏,徐滕宇,肖雄,陈雄,李欣
Impact of Co-fermentation with Aspergillus oryzae, Saccharomyces cerevisiae and Lachancea thermotolerans on the Flavor Quality of Baijiu
ZHANG Qian, LIANG Jiamin, XU Tengyu, XIAO Xiong, CHEN Xiong, LI Xin
食品科学
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2025, (18): 63
-66
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DOI: 10.7506/spkx1002-6630-20250226-149