不同酿酒酵母发酵的干红樱桃酒酒体成分及感官质量分析
刘文丽,孙舒扬,贡汉生,车长远,金成武
The compositional profile and sensory analysis of cherry wines fermented by different Saccharomyces cerevisiae strains
LIU Wen-li,SUN Shu-yang,GONG Han-sheng,CHE Chang-yuan,JIN Cheng-wu
食品与发酵工业
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2016, (1): 157
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