Comparative Analysis of Volatile Flavor Components in Different Brands of Kvass by Electronic Nose and Gas Chromatography-Mass Spectrometry
TANG Hongmei, LI Yubin, WANG Haowen, DENG Jing, LIU Yang, LIU Yizhi, LIU Jian, WU Huachang
FOOD SCIENCE . 2019, (22): 287 -292 .  DOI: 10.7506/spkx1002-6630-20181130-360