应用顶空固相微萃取-气相色谱质谱技术分析不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响
李凯,商佳胤,黄建全,黄春芳,田淑芬
Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine
LI Kai, SHANG Jia-yin, HUANG Jian-quan, HUANG Chun-fang, TIAN Shu-fen
食品与发酵工业
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2017, (10): 217
-224
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DOI: 10.13995/j.cnki.11-1802/ts.014710
