二氢杨梅素和迷迭香酸对低醇苹果酒发酵动力学及香气品质的影响
刘佳璐,王自璜,柳丽莹,唐倩,杨学山,祝霞
Effects of Dihydromyricetin and Rosmarinic Acid on the Fermentation Kinetics and Aroma Quality of Low-Alcohol Apple Cider
LIU Jialu, WANG Zihuang, LIU Liying, TANG Qian, YANG Xueshan, ZHU Xia
食品科学
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2025, (24): 208
-217
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DOI: 10.7506/spkx1002-6630-20250625-175