酱香型白酒基酒与成品酒陈酿过程中挥发性成分的演变比较
赵腾飞, 张璋, 赵亮, 张季, 朱国军, 吴长贵, 李银强, 王振林, 李婷婷, 唐绍培
Comparative study on the evolution of volatile compounds in base liquor and finished product during the aging process of Jiang-flavor type Baijiu
ZHAO Tengfei, ZHANG Zhang, ZHAO Liang, ZHANG Ji, ZHU Guojun, WU Changgui, LI Yinqiang, WANG Zhenlin, LI Tingting, TANG Shaopei
食品与发酵工业
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2026, (17): 112
-119
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DOI: 10.13995/j.cnki.11-1802/ts.045377
