蛇龙珠干红葡萄酒发酵过程中游离态和键合态香气物质的变化分析

祝霞，韩舜愈，冒秋丹，王婧，盛文军，张波

Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation

ZHU Xia，HAN Shun-yu，MAO Qiu-dan，WANG Jing，SHENG Wen-jun，ZHANG Bo

食品科学 . 2013, (14): 192 -197 . DOI: 10.7506/spkx1002-6630-201314039