气相色谱-质谱法分析乳酸菌发酵苹果汁香气成分
李维妮,郭春锋,张宇翔,魏建平,岳田利
GC-MS Analysis of Aroma Components of Apple Juice Fermented with Lactic Acid Bacteria
LI Weini, GUO Chunfeng, ZHANG Yuxiang, WEI Jianping, YUE Tianli
食品科学
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2017, (4): 146
-154
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DOI: 10.7506/spkx1002-6630-201704024