气相色谱-质谱法分析比较不同酵母发酵红树莓果酒的香气成分

王家利1，辛秀兰2，陈亮2，陶伯旭1，张丹3，杨晓清1,*

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WANG Jia-li1, XIN Xiu-lan2, CHEN Liang2, TAO Bo-xu1, ZHANG Dan3, YANG Xiao-qing1,*

食品科学 . 2014, (6): 107 -112 . DOI: 10.7506/spkx1002-6630-201406022