芳香族化合物前体物质酪氨酸和苯丙氨酸在白酒中的来源解析
聂元皓, 徐岩, 吴群, 等
Analysis on source of tyrosine and phenylalanine as precursors of aromaticcompounds in Baijiu(Chinese liquor)
NIE Yuan-hao, XU Yan, WU Qun, et al
食品与发酵工业
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2018, (10): 1
-6
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DOI: 10.13995/j.cnki.11-1802/ts.017315
