GC-O-MS法对比3种红枣白兰地的挥发性成分
夏亚男，迟超逸，郭 洁，王 颉*，康红红
Comparison of volatile compounds from three kinds of jujube brandy by GC-O-MS
XIA Ya’nan, CHI Chaoyi, GUO Jie, WANG Jie*, KANG Honghong
中国酿造
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2014, (2): 119
-124
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DOI: 10.3969/j.issn.0254-5071.2014.02.030
