传统工艺山西老陈醋发酵及熏蒸过程中风味与功能成分的变化分析
陈 涛1，桂 青1,2，郭俊陆3，王正刚3，陈福生1,4*
Change of flavor and functional components in Shanxi aged vinegar during fermentation and fumigation with traditional technology
CHEN Tao1, GUI Qing1,2, GUO Junlu3, WANG Zhenggang3, CHEN Fusheng1,4*
中国酿造
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2017, (2): 15
-20
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DOI: 10.11882/j.issn.0254-5071.2017.02.004
