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
FOOD SCIENCE . 2025, (18): 63 -66 .  DOI: 10.7506/spkx1002-6630-20250226-149