模拟白酒固态发酵中异常威克汉姆酵母的提酯增香作用 / Effect of Wickerhamomyces anomalus on Increasing Ester Compounds and Aroma in Simulated Solid-state Fermentation for Baijiu Production
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 23(5):175-183
- Subject
异常威克汉姆酵母 模拟白酒固态发酵 乙酸乙酯 发酵方式 主成分分析 - Language
- Chinese
- ISSN
- 1009-7848