优质低度与高度浓香型白酒挥发性风味组分差异特征解析
张馨元, 徐岩, 王栋, 陈双
Characterization of volatile compounds in high-quality low-alcohol and high-alcohol strong-aroma type Baijiu
ZHANG Xinyuan, XU Yan, WANG Dong, CHEN Shuang
食品与发酵工业
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2020, (15): 66
-71
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DOI: 10.13995/j.cnki.11-1802/ts.023799
