不同商业酵母发酵猕猴桃血橙果酒风味物质的主成分分析及聚类分析
付勋，聂青玉，张艳，刘丹，冯婷婷，李翔，熊春梅
Principal component analysis and cluster analysis of flavor compounds in kiwifruit and blood orange wine fermented by different commercial yeasts
FU Xun, NIE Qingyu, ZHANG Yan, LIU Dan, FENG Tingting, LI Xiang, XIONG Chunmei
中国酿造
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2022, (5): 212
-217
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DOI: 10.11882/j.issn.0254-5071.2022.05.037
