枸杞酒酿造过程中的酚酸降解规律
耿嘉钰, 程焕, 张惠玲
Study on the degradation of phenolic acid during brewing of Lycium barbarum wine
GENG Jiayu, CHENG Huan, ZHANG Huiling
食品与发酵工业 . 2021, (5): 79 -85 .  DOI: 10.13995/j.cnki.11-1802/ts.026066