基于GC-IMS分析添加五谷对红茶菌奶酒挥发性风味物质的影响
谢敬, 周嘉诺, 隆瑞, 唐佳鑫, 宋阳, 凌紫青, 陈泓帆, 罗琪琪, 聂鑫
Effect of adding five grains on volatile flavor substances of Kombucha milk wine based on GC-IMS
XIE Jing, ZHOU Jianuo, LONG Rui, TANG Jiaxin, SONG Yang, LING Ziqing, CHEN Hongfan, LUO Qiqi, NIE Xin
中国酿造
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2025, (5): 284
-291
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DOI: 10.11882/j.issn.0254-5071.2025.05.042
