枸杞果酒低温发酵工艺优化及挥发性风味物质分析
董赛君，赵廷彬，李天瑜，牛思思，余君伟，乔长晟，
Optimization of low temperature fermentation process and analysis of volatile flavor substances in goji fruit wine
DONG Saijun, ZHAO Tingbin, LI Tianyu, NIU Sisi, YU Junwei, QIAO Changsheng
中国酿造
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2019, (6): 103
-107
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DOI: 10.11882/j.issn.0254-5071.2019.06.019
