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#
段珍珍 , 袁敏 , 常荣 , 等
The change of organic acids and volatile flavor substances in the processing of loquat vinegar and its influence on
the product quality
DUAN Zhen-zhen et al
食品与发酵工业
.
2017, (12): 114
-123
.
DOI: 10.13995/j.cnki.11-1802/ts.015026
