镇江香醋加工过程中理化指标分析及其与香气成分关系初探

孙宗保1，赵杰文1，邹小波1,2，夏蓉2，荐桂茹1

Analysis on Physicochemical Indexes of Zhenjiang Fragrance Vinegar during Processing and Their Relationships with Aroma Components

SUN Zong-bao1 ZHAO Jie-wen1 ZOU Xiao-bo1,2 XIA Rong2 JIAN Gui-ru1

食品科学 . 2009, (9): 59 -61 . DOI: 10.7506/spkx1002-6630-200909013