红枣酒发酵工艺、品质影响及香气成分研究进展
齐习超，吴现华，刘静，张仁堂
Research progress on fermentation technology, quality influence and aroma components of jujube wine
QI Xichao, WU Xianhua, LIU Jing, ZHANG Rentang
中国酿造
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2022, (2): 19
-22
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DOI: 10.11882/j.issn.0254-5071.2022.02.004
