红枣发酵酒香气成分分析及感官品质评价
马腾臻,宫鹏飞,史肖,牛见明,王春霞,翟文娟,张波,韩舜愈
Aroma Components and Sensory Properties of Fermented Jujube Wine
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu
食品科学
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2021, (4): 247
-253
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DOI: 10.7506/spkx1002-6630-20200131-293