成熟度和干燥方法对红枣汁香气成分的影响

李其晔1，鲁周民2,*，化志秀1，芦艳2

Effects of Degree of Maturity and Drying Methods on Aroma Components in Chinese Jujube Juice

Zhou-Min LU

食品科学 . 2012, (24): 234 -238 . DOI: 10.7506/spkx1002-6630-201224049