采用顶空固相微萃取和气质联用法分析氮源浓度对酵母香气物质合成的影响
秦伟帅,董书甲,姜凯凯,封文涛,刘灿珍,赵新节
Effect of the different concentration of nitrogen sources on the formation of aroma compounds produced by yeast
QIN Wei-shuai,DONG Shu-jia,JIANG Kai-kai,FENG Wen-tao,LIU Can-zhen,ZHAO Xin-jie
食品与发酵工业
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2017, (3): 61
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