不同工艺酱香型白酒挥发性物质差异分析

张晓婕，邱树毅，曾庆军，何欢，戴怡凤，周鸿翔

Differences in Volatile Compounds in Maotai-Flavored Baijiu Produced by Different Processes

ZHANG Xiaojie, QIU Shuyi, ZENG Qingjun, HE Huan, DAI Yifeng, ZHOU Hongxiang

食品科学 . 2022, (18): 279 -285 . DOI: 10.7506/spkx1002-6630-20210928-335