化学
生产(经济)
食品科学
机制(生物学)
食品储藏室
食品加工
环境科学
消费(社会学)
工作(物理)
产量(工程)
作者
Qingchun Luo,Xi Li,Jianghua Li,Pengju Zhao,Jian Chen,Xuejun Lei,Yun Lu,Lin Deng,Kangzhuo Yang,Jian Su,Dong Zhao,Jia Zheng,Xinrui Zhao
标识
DOI:10.1016/j.fochx.2026.104232
摘要
. The findings of this study indicate that a suitable combination of premium and normal Baobaoqu is necessary and provides a scientific basis for optimizing the Baobaoqu aging conditions and enhancing Baijiu quality.
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