镇江香醋陈酿过程中温度和氧气对挥发性风味物质的影响
简东振, 周志磊, 巩敏, 蒋彰, 朱胜虎, 李信, 韩笑, 聂旭东, 毛健
Study on the effect of temperature and oxygen on volatile flavor compounds of Zhenjiang aromatic vinegar during aging
JIAN Dongzhen, ZHOU Zhilei, GONG Min, JIANG Zhang, ZHU Shenghu, LI Xin, HAN Xiao, NIE Xudong, MAO Jian
食品与发酵工业
.
2020, (7): 75
-82
.
DOI: 10.13995/j.cnki.11-1802/ts.022825
