红莓发酵酒香气成分定量结构- 色谱保留值构效关系研究

陈艳，堵锡华

Relationship between Quantitative Structure and Gas Chromatographic Retention Values of Aromatic Components in Red Raspberry Wine

CHEN Yan，DU Xi-hua

食品科学 . 2009, (21): 39 -42 . DOI: 10.7506/spkx1002-6300-200921008