Flavor changes during rice wine starter (Xiao Qu) preparation were discussed and the varieties and quantities of microorganisms in the starter were detected and analyzed in this paper.
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摘要阐述了传统黄酒小曲(酒药)制作过程产香的变化,测定和分析了成品小曲中主要微生物的种类、数量。
单词 Flavor changes during rice wine starter (Xiao Qu) preparation were discussed and the varieties and quantities of microorganisms in the starter were detected and analyzed in this paper. 的词典定义。@海词词典-最好的学习型词典
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