混菌发酵对白酒液态发酵效率和风味物质的影响

Effect of mixed culture on fermentation efficiency and flavor compounds in Chinese liquor

摘要:

关键词:酵母，混菌发酵，白酒，风味物质，相互作用

Abstract:

Key words:Yeast, Mixed fermentation, Chinese liquor, Flavor compound, Interaction