酚酸类物质对杨梅发酵酒贮藏期间色泽和挥发性风味物质的影响

曹玉玺，吴祖芳，翁佩芳

Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage

CAO Yuxi, WU Zufang, WENG Peifang

食品科学 . 2021, (11): 78 -85 . DOI: 10.7506/spkx1002-6630-20200712-161