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1School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
本研究介绍了一种新的 Baijiu (中国烈酒) 混合策略,通过管理酸平衡来提高风味稳定性. 这种新方法提高了65%的酸稳定性,解决了长期以来的行业挑战.
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