基于GC-IMS技术分析石榴果酒酿制过程中挥发性风味成分的变化
张卜升, 高杏, 闫昕, 崔丹瑶, 吕晓彤, 林良才, 张翠英
Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS
ZHANG Busheng, GAO Xing, YAN Xin, CUI Danyao, LYU Xiaotong, LIN Liangcai, ZHANG Cuiying
食品与发酵工业
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2022, (7): 252
-257
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DOI: 10.13995/j.cnki.11-1802/ts.028433
