超高温瞬时杀菌对苏派黄酒风味物质的影响
姬中伟, 衡洋洋, 周志磊, 王俊, 毛健
Effect of ultra-high temperature instantaneous sterilization on flavor substances in Supai Huangjiu
JI Zhongwei, HENG Yangyang, ZHOU Zhilei, WANG Jun, MAO Jian
食品与发酵工业
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2022, (10): 16
-21
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DOI: 10.13995/j.cnki.11-1802/ts.029350
