不同发酵方式对铁皮石斛醋有机酸及风味特征影响的分析
徐融融，卢红梅，吴震，陈莉，袁治浩
Effect of different fermentation methods on organic acids and flavor characteristics of Dendrobium officinale vinegar
XU Rongrong, LU Hongmei, WU Zhen, CHEN Li, YUAN Zhihao
中国酿造
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2022, (3): 38
-44
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DOI: 10.11882/j.issn.0254-5071.2022.03.007
