@article{段珍珍 _114, author = {[段珍珍 , 袁敏 , 常荣 , 等]}, title = {有机酸及挥发性香气在枇杷醋加工中的变化及其对品质的影响#br#}, publisher = {食品与发酵工业}, year = {2017}, journal = {食品与发酵工业}, volume = {43}, number = {12}, eid = {114}, pages = {114-123}, keywords = {红肉枇杷;果醋加工;有机酸;挥发性香气;风味品质}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.015026 }