微波-超声协同催陈技术对葡萄酒挥发性风味物质的影响

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邵俊锋, 邵志明, 戴阳军

Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine

SHAO Junfeng, SHAO Zhiming, DAI Yangjun

中国酿造 . 2025, (4): 197 -206 . DOI: 10.11882/j.issn.0254-5071.2025.04.029