@article{张馨元_66, author = {[张馨元, 徐岩, 王栋, 陈双]}, title = {优质低度与高度浓香型白酒挥发性风味组分差异特征解析}, publisher = {食品与发酵工业}, year = {2020}, journal = {食品与发酵工业}, volume = {46}, number = {15}, eid = {66}, pages = {66-71}, keywords = {低度白酒;浓香型白酒;顶空固相微萃取箭头结合气相色谱质谱;挥发性风味化合物;香气贡献}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023799 }