酶促增香对2个品种蓝莓酒理化性质及香气物质的影响
刘方恬,李孙君,成柯,高吉慧,袁方
Aroma enhancement through enzymatic hydrolysis and its effects on physicochemical properties and volatile compounds of two kinds of blueberry wines
LIU Fangtian, LI Sunjun, CHENG Ke,GAO Jihui, YUAN Fang
食品与发酵工业
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2019, (5): 108
-114
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DOI: 10.13995/j.cnki.11-1802/ts.018936
