不同来源生熟北京豆汁的风味物质和感官评价比较

卢晓丹，张敏*，苗菁

Analysis of Volatile Compounds and Sensory Evaluation of Different Douzhir (Fermented Mung Bean Juice) Products

LU Xiaodan, ZHANG Min*, MIAO Jing

食品科学 . 2015, (6): 103 -108 . DOI: 10.7506/spkx1002-6630-201506019