Analysis offlavor characteristics of vinegar brewed by honeysuckle tail liquor based on odor activity value and sensory attributes

doi:10.13995/j.cnki.11-1802/ts.021126

SUN Youlan, HUANG Yongguang, TANG Dongya, WU Xingqin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 233-242.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 233-242. DOI: 10.13995/j.cnki.11-1802/ts.021126

Analysis offlavor characteristics of vinegar brewed by honeysuckle tail liquor based on odor activity value and sensory attributes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(15): 233-242 https://doi.org/10.13995/j.cnki.11-1802/ts.021126

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