![](/develop/static/common/images/pdf.png)
不同品种高粱小曲白酒感官表征及重要风味物质对比分析
Comparative analysis of aroma compounds in Xiaoqu Baijiu fermented by different varieties of sorghum
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |