不同酵母对香茶藨子果酒品质及挥发性成分的影响
赵永梅, 郑万财, 谢惠春, 罗巧玉, 赵昌宏, 王志涛
Effect of different yeasts on quality and volatile components of Ribes odoratum Wendl.fruit wine
ZHAO Yongmei, ZHENG Wancai, XIE Huichun, LUO Qiaoyu, ZHAO Changhong, WANG Zhitao
食品与发酵工业
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2024, (12): 142
-150
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DOI: 10.13995/j.cnki.11-1802/ts.036992
