徽州黑米酒发酵过程中微生物多样性、品质特性及其挥发性风味物质分析
吴永祥,郝静雯,张朋涛,毛佳楠,季喜梅,许学超,邵如意,佘新松
Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine
WU Yongxiang, HAO Jingwen, ZHANG Pengtao, MAO Jianan, JI Ximei, XU Xuechao, SHAO Ruyi, SHE Xinsong
食品科学
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2025, (18): 83
-83
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DOI: 10.7506/spkx1002-6630-20250225-130