基于感官和化学分析技术解析酱香型典型体基酒风味特征
吴兰, 朱晓春, 孙优兰, 尤小龙, 胡建锋, 胡峰, 杨刚仁
Analyzing flavor characteristics of Jiangxiangxing typical base Baijiu by chemosensory technique
WU Lan, ZHU Xiaochun, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng, YANG Gangren
食品与发酵工业
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2025, (16): 342
-350
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DOI: 10.13995/j.cnki.11-1802/ts.041067
