新型松茸黄酒发酵过程中键合态与游离态香气成分分析
黄婷, 朱开宪, 赵金松, 袁思棋, 李征
Analysis of bonded and free aroma components in new-type of Tricholoma matsutake Huangjiu during fermentation
HUANG Ting, ZHU Kaixian, ZHAO Jinsong, YUAN Siqi, LI Zheng
食品与发酵工业
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2023, (8): 272
-280
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DOI: 10.13995/j.cnki.11-1802/ts.032042
