不同酿酒酵母发酵对橘子酒芳香特性和感官品质的影响
文颖, 刘慧婕, 邓琪婕, 蔡俊
Effects of different Saccharomyces cerevisiae strains on the aromatic profile and sensory attributes of tangerine wine
WEN Ying, LIU Huijie, DENG Qijie, CAI Jun
食品与发酵工业
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2026, (1): 198
-205
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DOI: 10.13995/j.cnki.11-1802/ts.043991
