3 种酵母发酵生产红树莓酒香气成分的GC-MS分析
刘亚娜1,杨 华2,郭德军1,*
GC-MS Analysis of Arom Chemical Composition of Red Raspberry Wines Fermented with Three Different Yeast Strains
LIU Yana1, YANG Hua2, GUO Dejun1,*
食品科学
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2015, (12): 160
-165
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DOI: 10.7506/spkx1002-6630-201512030