基于静态及动态感官分析的中法白兰地风味特征研究
李元一, 李倩倩, 张葆春, 申春华, 徐岩, 唐柯
Flavour characteristics of Chinese and French brandies based on static and dynamic sensory analysis
LI Yuanyi, LI Qianqian, ZHANG Baochun, SHEN Chunhua, XU Yan, TANG Ke
食品与发酵工业
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2022, (1): 227
-232
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DOI: 10.13995/j.cnki.11-1802/ts.027755
