贝氏酵母发酵过程中荔枝果酒的挥发性风味成分变化
龚诗媚, 邓雅妮, 张曼, 王东伟, 王凯, 赵雷, 胡卓炎
Changes of volatile flavor compounds during fermentation in litchi wine fermented by Saccharomyces bayanus
GONG Shimei, DENG Yani, ZHANG Man, WANG Dongwei, WANG Kai, ZHAO Lei, HU Zhuoyan
食品与发酵工业
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2022, (19): 236
-241
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DOI: 10.13995/j.cnki.11-1802/ts.030808
