Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine
LI Kai, SHANG Jia-yin, HUANG Jian-quan, HUANG Chun-fang, TIAN Shu-fen
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 217-224.
Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |