基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响
杨成聪, 刘丹丹, 葛东颖, 等.
The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose
YANG Cheng-cong, et al
食品与发酵工业
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2018, (8): 265
-270
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DOI: 10.13995/j.cnki.11-1802/ts.017059
