四种芝麻香型白酒酿造用曲理化性质和微生物群落的比较研究 / Comparison of physicochemical property and microbial community in four types of Jiuqu for sesame-flavor Baijiu
- Resource Type
- Academic Journal
- Source
- 中国酿造 / China Brewing. 42(7):30-35
- Subject
芝麻香型白酒 酒曲 理化指标 微生物菌群组成 潜在功能 sesame-flavor Baijiu Jiuqu physicochemical index microbial community composition potential function - Language
- Chinese
- ISSN
- 0254-5071