黄酒中“焦糖香”特征香气物质葫芦巴内酯的检测及风味贡献研究
王程成, 陈双, 王栋, 等
Development and validation of a quantitative method for key caramel aroma compound (sotolon) in Chinese rice wine and its contribution to the aroma of Chinese rice wine
WANG Cheng-cheng et al
食品与发酵工业
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2018, (8): 246
-251
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DOI: 10.13995/j.cnki.11-1802/ts.016909
