酱香型白酒机械化生产实验窖池发酵微生物对轮次基酒风味差异形成原因分析
杨军林，吴成，朱安然，赵雯宇，路虎，胡建锋，胡峰，万波,
Association of Cellar Microbial Communities with Differences in Flavor of Base Baijiu across Fermentation Rounds during Mechanized Production of Jiangxiangxing Baijiu
YANG Junlin, WU Cheng, ZHU Anran, ZHAO Wenyu, LU Hu, HU Jianfeng, HU Feng, WAN Bo,
食品科学
.
2026, (5): 129
-140
.
DOI: 10.7506/spkx1002-6630-20250912-093
京公网安备 11010202009729号