全果猕猴桃红茶菌发酵液复合果酒发酵工艺优化及挥发性成分分析
王荣荣, 刘畅, 朱静, 张阳阳, 薛冉
Optimization of Fermentation Process and Analysis of Volatile Components of Compound Fruit Wine from Whole Kiwifruit and Kombucha Broth
WANG Rongrong, LIU Chang, ZHU Jing, ZHANG Yangyang, XUE Ran
中国酿造
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2026, (6): 238
-244
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DOI: 10.11882/j.issn.0254-5071.2026.06.030
