原料品种和制浆方法对枣酒多酚含量和感官品质的影响
林静雅;刘邻渭;严陇兵;原田
Effects of jujube varieties and pulping methods on polyphenol contents and sensory qualities of jujube wines
LIN Jingya;LIU Linwei;YAN Longbing;YUAN Tian
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2012, (1): 196
-200
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DOI: 10.3969/j.issn.0254-5071.2012.01.058
