基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响
杨成聪, 刘丹丹, 葛东颖, 等.
食品与发酵工业 ›› 2018, Vol. 44 ›› Issue (8) : 265-270.
基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响
The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose
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