不同糯米比例对红枣米酒风味和品质的 影响.Published in:Food Research & Development, 2025, v. 46, n. 9, p. 130, doi. 10.12161/j.issn.1005‐6521.2025.09.017By:曹晓娟;张琦;王文华;王丽玲;王静尧;马玉琪;赵秋琴Publication type:Article
酿酒酵母与2株非酿酒酵母混酿培养中的 增香特性.Published in:Food Research & Development, 2023, v. 44, n. 11, p. 60, doi. 10.12161/j.issn.1005-6521.2023.11.009By:王静尧;王文华;王丽玲;朱丽霞;张佳星Publication type:Article