基于GC-TOF-MS代谢组学研究高度黑糯米酒后发酵阶段代谢差异

姜丽，苏伟，母应春，王洪琳，赵驰

Metabolic Differences in Post-Fermentation Stage of High Black Glutinous Rice Wine Based on GC-TOF-MS Metabolomics

JIANG Li, SU Wei, MU Yingchun, WANG Honglin, ZHAO Chi

食品科学 . 2020, (14): 88 -94 . DOI: 10.7506/spkx1002-6630-20190725-333