蒸煮工艺对砀山梨汁香气组成的影响
张美艳,孟宏昌
Research of the effect of cooking technology on aromatic composition of Dangshan pear juice
Zhang Mei-yan, Meng Hong-chang
食品与发酵工业 . 2013, (04): 142 -145 .  DOI: 10.13995/j.cnki.11-1802/ts.2013.04.041