不同处理柑橘果汁发酵果酒中游离态及键合态风味物质分析

康明丽，潘思轶，郭小磊

Analysis of Free and Bound Flavor Compounds in Fruit Wines Produced from Satsuma Mandarin Juice with Different Treatments

KANG Mingli, PAN Siyi, GUO Xiaolei

食品科学 . 2016, (2): 153 -159 . DOI: 10.7506/spkx1002-6630-201602027