基于气相色谱-质谱法和电子鼻技术分析不同烘烤度荔枝木对荔枝白兰地陈酿风味的影响
黄晨, 曹慧颖, 郭德军,, 王润铃
Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry
HUANG Chen, CAO Huiying, GUO Dejun,, WANG Runling
食品科学
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2024, (22): 173
-179
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DOI: 10.7506/spkx1002-6630-20231219-153