热杀菌对朝鲜族传统米酒关键香气物质的影响及品质恢复途径研究
王美淇, 熊思瑞, 金铁岩
Impact of thermal sterilization on key aroma compounds in Korean traditional rice wine and aroma quality recovery strategies
WANG Meiqi, XIONG Sirui, JIN Tieyan
食品与发酵工业
.
2026, (10): 344
-354
.
DOI: 10.13995/j.cnki.11-1802/ts.044320
