基于香气活性值及感官属性对金银花尾酒酿造风味食醋特征的分析
孙优兰, 黄永光, 唐东亚, 吴兴琴
Analysis offlavor characteristics of vinegar brewed by honeysuckle tail liquor based on odor activity value and sensory attributes
SUN Youlan, HUANG Yongguang, TANG Dongya, WU Xingqin
食品与发酵工业
.
2019, (15): 233
-242
.
DOI: 10.13995/j.cnki.11-1802/ts.021126
