基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析
柴瑞雪 安朝严 刘 涛 孙延峰 吴广枫 石英 段长青 兰义宾
Analysis of Key Aroma Compounds in 'Shuanghong' Wine by Solvent Assisted Flavor Evaporation and Gas Chromatography-Olfactometry-Mass Spectrometry
Rui-Xue CHAI 吴 广枫 Chang-Qing DUAN Yi-Bin LAN
食品科学
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