羟基酪醇及壳寡糖替代二氧化硫对低醇苹果酒品质的影响
俞柏含, 刘佳璐, 徐彬艳, 杨学山, 祝霞
Effect of replacing sulfur dioxide with hydroxytyrosol and chitooligosaccharide on quality of low-alcohol cider
YU Baihan, LIU Jialu, XU Binyan, YANG Xueshan, ZHU Xia
食品与发酵工业
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2026, (1): 186
-197
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DOI: 10.13995/j.cnki.11-1802/ts.042561
