不同前处理工艺红桔果汁与红桔果酒挥发性风味物质分析
付勋, 聂青玉, 张文玲, 张艳, 李翔, 冯婷婷
Analysis of volatile flavor components of red tangerine juice and wine with different pretreatment processes
FU Xun, NIE Qingyu, ZHANG Wenling, ZHANG Yan, LI Xiang, FENG Tingting
中国酿造
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2024, (5): 81
-90
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DOI: 10.11882/j.issn.0254-5071.2024.05.013
