小米椒恒温发酵过程中挥发性成分动态变化研究
蔡雪梅，易宇文，乔明锋，何莲，邓静，彭毅秦
Dynamic changes of volatile components of shimatogarashi during constant temperature fermentation
CAI Xuemei, YI Yuwen, QIAO Mingfeng, HE Lian, DENG Jing, PENG Yiqin
中国酿造
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2020, (6): 173
-180
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DOI: 10.11882/j.issn.0254-5071.2020.06.033
